Best 10 Avocado Tomato Corn Saladsalsa Recipes

In the realm of tantalizing salads, where colors dance and flavors harmonize, the avocado tomato corn salad salsa emerges as a culinary masterpiece. This vibrant dish is a symphony of fresh ingredients, combining the creamy richness of avocado, the tangy sweetness of tomatoes, the crisp crunch of corn, and the zesty kick of salsa. As you embark on this culinary journey, we'll guide you through the process of creating the perfect avocado tomato corn salad salsa, exploring variations, and offering tips to elevate your culinary creation.

Here are our top 10 tried and tested recipes!

CORN TOMATO AVOCADO SALAD

Corn Tomato Avocado Salad image

This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.

Provided by Gina

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

1 cup corn kernels (from 1 large steamed corn on the cobb)
5 ounces diced avocado (from 1 medium)
1 1/2 cup diced Persian cucumbers (about 3 small)
1 cup halved cherry tomatoes
2 tablespoons diced red onion
2 teaspoons extra virgin olive oil
2 tablespoon fresh lemon juice (from 1 medium lemon)
1/4 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
Let it cool then transfer to a large bowl.
Toss all the remaining ingredients together and serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g

AVOCADO TOMATO CORN SALAD

Avocado Tomato Corn Salad image

Corn Salad with avocados, tomatoes and a delicious lime juice dressing is perfect served on its own, or as a side that easily pairs with anything on your plate!

Provided by Karina

Categories Salad

Time 10m

Number Of Ingredients 12

Ingredients

1 cup Romaine lettuce ((or Cos lettuce), shredded)
2 ears of cooked corn, (shucked and cut off the cob) (-- or 14 ounce can corn kernels, drained)
2 large ripe avocados, (halved, peeled, stones removed and diced)
9 ounces (250 g) grape tomatoes, (halved)
1/8 of a red onion, (thinly sliced)
2 tablespoons fresh lime juice
2 tablespoon olive oil
1-2 tablespoons chopped fresh cilantro ((or parsley))
1/2 teaspoon salt to season
1/3 teaspoon red chili flakes
Pinch of cumin
1 clove garlic, (minced (optional))

Steps:

Combine all of the salad ingredients together.
In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.

Nutrition Facts : Calories 209 kcal, Carbohydrate 12 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 207 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CORN, AVOCADO, AND TOMATO SALAD

Corn, Avocado, and Tomato Salad image

A vegetarian salad that will be a delight on your table.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

Ingredients

1 pint halved cherry tomatoes
1 diced into 1/2 inch pieces avocado
2 cup cooked fresh or frozen corn
1/2 cup finely diced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.

TOMATO, CORN, AND AVOCADO SALAD

Tomato, Corn, and Avocado Salad image

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Steps:

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g

TOMATO, CORN AND AVOCADO SALSA

Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

AIDA'S CORN, TOMATO AND AVOCADO SALAD

Aida's Corn, Tomato and Avocado Salad image

Provided by Aida Mollenkamp

Time 25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Steps:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Photography by Kate Sears

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

AVOCADO, TOMATO & CORN SALAD/SALSA

Avocado, Tomato & Corn Salad/Salsa image

Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.

Provided by Rita1652

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 jalapeno, minced or
1 chipotle chile in adobo (optional)
1 lime, juice and zest of
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 cups frozen corn, rinsed
1 1/2 cups diced tomatoes (grape tomatoes cut in half)
salt and pepper

Steps:

Mix the first 5 ingredients together.
Add avocado, onions, corn and tomatoes. Toss into dressing.
Season with salt and pepper.
Let sit for 30 minutes, toss and enjoy!

AVOCADO TOAST WITH TOMATO-CORN SALSA

Avocado Toast with Tomato-Corn Salsa image

Provided by Rebekah Peppler

Categories Sandwich Tomato Appetizer Kid-Friendly Quick & Easy Lunch Avocado Spring Summer Jalapeño Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 8

Ingredients

3 plum tomatoes, diced
2 scallions, trimmed, thinly sliced
1 jalapeño, finely chopped
1 cup fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread), toasted

Steps:

Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.

CORN, AVOCADO, AND TOMATO SALAD

Corn, Avocado, and Tomato Salad image

Make and share this Corn, Avocado, and Tomato Salad recipe from Food.com.

Provided by joannarose

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh corn, cooked
1 avocado, diced in 1/2 inch pieces
1 pint cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon lime zest
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

In a large bowl combine corn, avacado, tomatoes, and onion.
In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
Stir the vinaigrette into the salad and serve.

Nutrition Facts : Calories 229.4, Fat 15.2, SaturatedFat 2.2, Sodium 165.4, Carbohydrate 24.3, Fiber 6.7, Sugar 5.7, Protein 4.4

Tips:

Choose ripe avocados: For the best flavor and texture, select avocados that are ripe but not mushy. Slightly press the avocado; it should yield to gentle pressure.
Use fresh corn: Fresh corn is essential for this salad. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
Roast the corn: Roasting the corn adds a smoky, charred flavor that complements the other ingredients in the salad.
Chop the vegetables evenly: This will help ensure that they cook evenly and that the salad has a consistent texture.
Don't overdress the salad: The dressing is flavorful, so you don't need to use a lot of it. Start with a small amount and add more to taste.

Conclusion:

Avocado, tomato, and corn salad is a refreshing and flavorful side dish or main course that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.