This salad came to life one July evening when we had a few ears of leftover grilled corn and a basket of cherry tomatoes ripening faster than we could snack on them. I tossed them together with buttery avocado, a squeeze of lime, and a handful of cilantro, and everyone at the table asked for seconds before I had a chance to sit down. It has been our warm-weather staple ever since, the kind of fresh, feel-good bowl that looks like sunshine and tastes like summer. The magic here is the contrast: sweet, lightly charred corn kernels against cool, creamy avocado; juicy tomatoes that burst with brightness; and a citrusy dressing that ties everything together without weighing it down. I think of it as a breezy side when grilling, but it’s also the kind of dish I can eat straight from the bowl for lunch. The first bite always reminds me of backyard dinners with laughter in the air, sandals on the deck, and the simple joy of food that requires little fuss and offers big flavor.

Ingredients

• Corn on the cob: Fresh summer corn is sweetest and juiciest. Grill for a light char or boil until crisp-tender. Look for plump, tight kernels and bright green husks.
• Avocado: Choose avocados that yield slightly to gentle pressure. Firm-but-ripe is key so slices hold their shape in the salad without mushing.
• Cherry tomatoes: Sweet, bite-size tomatoes add juicy bursts. Mixed colors are gorgeous. If large, quarter them so they mingle evenly with the corn.
• Red onion: Thinly sliced for crunch and a peppery bite. Soak slices in cold water for 5 minutes if you prefer a milder flavor.
• Cilantro: Fresh leaves bring bright, herbal notes. Chop just before adding to preserve aroma. Stems are flavorful too; mince them finely.
• Extra-virgin olive oil: A fruity, balanced oil such as California-grown EVOO gives body to the dressing without heaviness.
• Fresh lime juice: The acid wakes up the salad. Use freshly squeezed limes; bottled juice lacks the same fragrance and clarity.
• Garlic: Pressed or finely minced for even distribution, lending savory depth to the simple dressing.
• Salt and black pepper: Fine sea salt seasons cleanly; a little freshly ground pepper adds gentle warmth and balance.

Instructions

Cook and cool the corn: Grill husked corn over medium-high heat (about 450 to 500°F) for 8 to 10 minutes, turning to char lightly, or boil 5 to 7 minutes until crisp-tender. Let cool just enough to handle, then stand the cob in a bowl and slice kernels off with a sharp knife. Prep the produce: Halve or quarter the cherry tomatoes so they match the size of corn kernels. Thinly slice the red onion. Peel, pit, and slice the avocados just before assembling. Chop cilantro, including tender stems, for extra flavor. Whisk the dressing: In a small bowl, whisk together olive oil, fresh lime juice, pressed garlic, salt, and pepper. Taste and adjust lime or salt until the dressing is bright and balanced. It should taste slightly zingy so it seasons the entire salad. Combine gently: In a large salad bowl, add tomatoes, corn, onion, and cilantro. Drizzle with the dressing and toss to coat. Add avocado last and fold gently with a spatula so the slices stay intact and glaze evenly. Taste and serve: Season once more to taste. If serving later, cover and chill up to 2 hours, then add the avocado right before serving to keep it vibrant and creamy.

Storage Tips

For best quality, store components separately and combine just before serving. The dressed salad (without avocado) keeps in the refrigerator for up to 2 days in an airtight container. Add sliced avocado right before serving to prevent browning and mushy texture. If you must store leftovers with avocado, press a piece of plastic wrap directly against the surface to limit air exposure and refrigerate up to 24 hours. Avoid freezing; avocado becomes grainy after thawing and tomatoes release excess liquid. If your corn was grilled in advance, cool completely and refrigerate kernels in a lidded container up to 3 days. When ready to serve, taste for salt and squeeze a little fresh lime to revive the flavors.

Ingredient Substitutions

No fresh corn? Use 3 cups thawed frozen corn and char it quickly in a hot skillet with 1 teaspoon oil for 3 to 4 minutes. Canned corn works in a pinch; drain and pat dry first. If cilantro is not your favorite, try flat-leaf parsley or a mix of parsley and chives. Lemon juice can stand in for lime at a 1:1 ratio, though the flavor is softer. For gentle heat, add 1 finely chopped jalapeño or a pinch of red pepper flakes. Want extra protein? Fold in 1 cup rinsed and drained black beans. Not strictly vegan? Crumble in 1/2 cup feta for a salty-creamy twist.

Serving Suggestions

Serve this bright salad alongside grilled chicken, salmon, or shrimp for a balanced dinner, or spoon it over tacos, tostadas, and burrito bowls. It makes a colorful potluck side, travels well in a sealed container, and pairs beautifully with tortilla chips as a chunky dip. For a light lunch, pile it onto crisp butter lettuce leaves or scoop it over cooked quinoa or rice. Garnish with extra cilantro, lime wedges, and a few twists of black pepper. If you are grilling, save a lime half to char cut-side down for 1 to 2 minutes and squeeze the warm, smoky juice over the top at the table.

Cultural Background

This salad nods to the sunny flavors of Mexican and Southwestern cooking, where corn, avocado, lime, and cilantro often meet in salsas and warm-weather dishes. Think of it as a fresh, lighter cousin to esquites, the beloved Mexican street corn salad, but with a simpler citrus dressing and juicy tomatoes in place of crema and cheese. The corn-and-avocado pairing is also right at home in California-style cuisine, which celebrates produce-forward combinations and clean, bright flavors. Over time, cooks have blended these influences into easy, backyard-friendly bowls like this one that feel both familiar and new.

Seasonal Adaptations

In early spring, use thawed frozen corn and add sliced radishes for peppery crunch. At peak summer, mix in diced peaches or nectarines for a sweet-savory surprise. In fall, char a chopped poblano or toss in roasted sweet potato cubes for warmth and heft. For holidays, sprinkle with pomegranate arils for bright color and a jeweled pop. If winter tomatoes are bland, swap cherry tomatoes for sun-dried tomatoes (rinse and pat dry) and add extra lime to keep the flavor lively.

Meal Prep Tips

To get ahead, cook and cut the corn, slice the onion, and whisk the dressing up to 2 days in advance. Store each component in separate airtight containers. On the day you plan to serve, chop cilantro and slice the avocados last. If you need to hold sliced avocado for 30 to 60 minutes, gently coat it with a little lime juice and cover directly with plastic wrap. For picnics, pack the dressing in a jar, assemble on-site, and toss just before eating. To maintain crispness, season with salt right before serving so tomatoes do not release excess juices too soon.

There is something undeniably cheerful about this bowl: the sunny colors, the lively lime, and the way it fits any table from tacos to grilled salmon. I hope it finds a place in your own summer rotation, the kind of side you can make from memory and share freely with friends.