This salad is my favorite way to turn a haul of sweet summer corn and ripe avocados into something that feels celebratory without being fussy. I first tossed it together on a warm Saturday when friends showed up with a bag of cherries and a few ears of corn from the farmers market. We grilled the corn right on the grates, let it cool, and folded it into silky avocado slices and bursty cherry tomatoes. The lime and olive oil dressing tied it all together with just enough brightness to make every ingredient taste like its freshest self.

What makes this salad special is the contrast. The corn brings juicy crunch and a whisper of char, avocados contribute rich creaminess, and tomatoes add sweet acidity. Thin slices of red onion and a handful of cilantro wake up the bowl, while garlic perfumes every bite. I love how it feels both effortless and intentional, whether it is tucked beside grilled chicken, piled onto a potluck table, or spooned into tacos. It is the dish I reach for when I want color, texture, and that easy summer energy in one bowl.

Ingredients

• Corn on the cob: Look for ears with bright green husks and plump kernels. Grilling adds smoky sweetness; boiling keeps the flavor simple and sweet either way, fresh corn is key.
• Avocados: Choose avocados that yield slightly to gentle pressure without dents. Hass avocados are ideal for creamy texture that holds its shape when sliced.
• Cherry tomatoes: Sweet and juicy, they add color and brightness. Go for firm, vibrant fruit; multicolor cherry blends look stunning in the bowl.
• Red onion: A few thin slices bring sharpness and crunch. Choose a medium onion with tight skin; soak slices in cool water to mellow if desired.
• Fresh cilantro: Stems and leaves add freshness and herbal zip. Chop just before using; if you are cilantro-shy, start with a little and build up.
• Lime juice: Freshly squeezed is non-negotiable for zingy flavor. One to two limes will cover it; bottled juice tastes flat here.
• Extra-virgin olive oil: A grassy, fruity oil such as California Olive Ranch gives lovely body to the dressing without overpowering the produce.
• Garlic, salt, and pepper: Minced garlic perfumes the bowl, fine sea salt seasons evenly, and a pinch of black pepper rounds the flavors.

Instructions

Cook and cool the corn: Grill 3 ears over medium-high heat, turning every 2 to 3 minutes until lightly charred in spots, 10 to 12 minutes. Or boil in salted water for 6 to 8 minutes. Transfer to a tray, cool until easy to handle, then slice kernels off the cob by standing ears upright and cutting downward. Prep the vegetables: Halve or quarter 1 lb cherry tomatoes. Thinly slice 1/2 medium red onion. Peel, pit, and slice 2 ripe avocados. Chop 1/4 cup cilantro. Keep avocado slices large so they do not mash, and set everything in a large mixing bowl. Mix the dressing: In a small bowl, whisk 2 Tbsp extra-virgin olive oil, 2 to 3 Tbsp fresh lime juice (to taste), 2 minced garlic cloves, 1 tsp fine sea salt (or 3/4 tsp table salt), and 1/8 tsp black pepper. Taste and adjust acidity with more lime if your avocados are especially rich. Toss and serve: Pour dressing over the tomatoes, corn, avocado, onion, and cilantro. Gently toss with a wide spoon or silicone spatula just until coated, keeping avocado pieces intact. Taste and adjust salt, pepper, or lime. Serve right away, or chill for 10 minutes to meld flavors.

Storage Tips

For best texture, store components separately: corn kernels, chopped tomatoes, and sliced onion can be refrigerated up to 3 days in airtight containers. Avocado is best cut just before serving, but you can prep it 4 to 6 hours ahead if you toss the slices with 1 tablespoon lime juice and press plastic wrap directly onto the surface. If the salad is already dressed, refrigerate in a covered container up to 24 hours. To refresh, add a squeeze of lime, a drizzle of olive oil, and a pinch of salt, then gently toss. Avoid freezing, as tomatoes and avocado turn mushy once thawed.

Ingredient Substitutions

Out of fresh corn? Use 2 to 2 1/2 cups thawed frozen corn and char it in a hot skillet for 3 to 4 minutes. No cherry tomatoes? Diced Roma or grape tomatoes work well. Swap red onion with thinly sliced green onions for a milder bite. If cilantro is not your favorite, try chopped flat-leaf parsley. Lemon juice can replace lime in a pinch, though you may want a touch more for brightness. For extra heat, add minced jalapeno or a pinch of red pepper flakes. If you need to reduce sodium, start with 1/2 teaspoon salt and season to taste.

Serving Suggestions

Serve this salad as a vibrant side with grilled chicken, steak, or salmon. Spoon it over warm tortillas and add crumbled cotija for a quick taco night. It is also excellent over a bed of greens with quinoa for a hearty lunch bowl. Garnish with extra cilantro leaves, lime wedges, and a sprinkle of flaky salt for sparkle. For a party platter, pair with tortilla chips and treat it like a chunky salsa; it disappears fast. I also love a few slices of jalapeno on top for a gentle kick.

Cultural Background

Corn, avocado, lime, and cilantro echo a flavor map rooted in Mexican and broader Latin American cooking, where fresh herbs, citrus, and grilled corn show up in countless regional dishes. This salad is a relaxed, cross-border expression inspired by those traditions: bright acid to balance richness, char for depth, and lots of fresh produce. Think of it as a cousin to esquites (Mexican street corn salad) with a lighter touch, and a nod to simple tomato-and-avocado salads served at family tables all summer long.

Seasonal Adaptations

In peak summer, use the sweetest corn and the ripest tomatoes you can find, and keep the dressing light. In late summer or early fall, add diced peaches for a sweet-tart twist. During winter, rely on hot-skillet charred frozen corn and grape tomatoes, which tend to be more consistent out of season. For holidays, fold in pomegranate arils for color. When grilling season is in full swing, a few charred scallions or a dusting of chili powder bring gentle smokiness that pairs well with barbecued mains.

Meal Prep Tips

To get ahead, cook and cut the corn up to 3 days in advance and store it in an airtight container. Halve the tomatoes and slice the onion up to 24 hours ahead. Mix the dressing and keep it in a small jar. Right before serving, slice the avocados, add everything to a large bowl, and toss with the dressing. For individual lunches, portion into 3 to 4 containers, add a lime wedge to each, and tuck in extra cilantro to stir through just before eating. A chilled salad tastes best after a brief 10-minute rest to meld flavors.

When the sun is out and dinner needs to feel easy, this bowl brings a burst of color and freshness to the table. Make it once, and it will quickly become your dependable warm-weather staple, ready to brighten any meal.