Avocado Corn and Tomato Salad

Avocado Corn and Tomato Salad is an easy side dish or condiment to pair with your favorite Mexican cuisines. This is the perfect recipe during the warm summer months or enjoy year round!
What You’ll Love About Avocado Corn and Tomato Salad:
- Simple, fresh flavors
- The perfect marriage of textures
- Light and healthy
- Easy to whip up in 10-minutes
- The perfect salad to pair with Mexican food
This fresh Avocado Corn and Tomato Salad will be an easy go-to when you want a fresh side dish to pair with your favorite Mexican meals.
I had my mom over for dinner a few weeks back and whipped up this simple avocado tomato salad using items I had in my fridge and pantry. My mom raved about it more than the meal itself so I knew I had to share it with you too!
This salad is delicious because it’s the perfect balance of creamy, crunchy, and juiciness. I use ripe avocados, crisp white corn, tomatoes, red onion, and a simple throw together dressing of avocado oil, lime juice, and simple spices.
It’s light yet satisfying and can be served on its own with tortilla chips, or as a side dish to enchiladas, tacos, Mexican lasagna, Quesadillas, and so much more.
For another fresh salad using raw veggies and a simple dressing try my Mediterranean Zucchini Salad.
Simple Ingredients:

- Avocados– You want to use a firmer avocado but it still needs to be ripe. If it’s too soft, the avocado will be mushy in the salad.
- Corn– Here I use canned corn because we are out of season for fresh corn. Feel free to use what you have available.
- Tomatoes– I like to use on-the-vine tomatoes for the best flavor, especially when out of season.
- Onion– Red onion slices really add a nice flavor and bite.
- Cilantro– Offers a fresh citrusy and peppery flavor.
- Dressing– Avocado oil, lime juice, chili powder, cumin, garlic powder, salt and pepper.
Other Ingredients You Can Add:
Customize your salad with these ideas- You can certainly bulk up this salad even more with ingredients like black beans, bell peppers, olive slices, or jalapenos. Toss in pepitas or pumpkin seeds for crunch. Add a touch of sweetness with grilled pineapple or fresh mango.
How To Make Avocado Corn and Tomato Salad:
See full instructions in recipe card below
- To a medium bowl add avocado, corn, tomato, red onion, and cilantro. Add spices, oil, and lime juice right to the top. Use a large spoon to gently toss and combine.



Fresh and Easy:
You will absolutely love how fresh this salad tastes, and even better, how easy it is to literally throw in a bowl and toss the ingredients together. These are the kind of recipes I live for!
Tips:
- đź’ˇThis salad is best served freshly made. While you can place leftovers in the refrigerator for up to 3 days, this salad is truly best eaten the same day. That is because the avocado can become mushy especially mixed with lime juice, and the tomatoes break down the longer it sits.
- đź’ˇUse a firmer avocado. Make sure your avocados are not too ripe otherwise they won’t stand up in the salad. You want a firmer ripe avocado. They should be slightly soft to the touch.
Common Questions:
For the freshest taste and texture, prepare this salad no longer than 2 hours before consuming it.
If you don’t like cilantro just leave it out. You can add parsley instead for a fresh herby flavor.
If you don’t care for tomatoes you can add cucumbers, mangos, peaches, or pineapple.

Other Recipes You Might Enjoy:
- Guacamole with Corn Feta Salad
- Cowboy Caviar
- The Best Salsa Ever
- Mexican Chicken Salad
- Fruit Salad with Honey Lime Mint Dressing
- Matti’s Best Taco Salad

Avocado Corn and Tomato Salad
Equipment
- 1 medium bowl
Ingredients
- 2 medium, firm, but ripe avocados, diced
- 1 (11) ounce can, crisp white corn, drained well or use about 1 cup fresh corn
- 2 medium tomatoes, seeded and diced, about 1 cup
- 1/3 cup red onion, sliced thin
- 1/3 cup fresh cilantro, chopped
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/8-1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp avocado or olive oil
- 1 small lime, juiced, about 2 tbsp
Instructions
- To a medium bowl add 2 diced avocados, 11 ounce can drained canned corn, 2 medium diced tomatoes, 1/3 cup sliced red onion, and 1/4 cup chopped cilantro.
- To the salad add 1/4 tsp chili powder, 1/4 tsp ground cumin, 1/8-1/4 tsp garlic powder, 1/2 tsp each salt and pepper, 2 tbsp avocado oil, and 1 small lime, juiced. Use a large spoon to gently toss ingredients until fully combined. Check for seasonings and enjoy right away!
Notes
- This salad is best served freshly made. While you can place leftovers in the refrigerator for up to 3 days, this salad is truly best eaten the same day. That is because the avocado can become mushy especially mixed with lime juice, and the tomatoes break down the longer it sits.
- Use a firmer avocado. Make sure your avocados are not too ripe otherwise they won’t stand up in the salad. You want a firmer ripe avocado. Should be slightly soft to the touch.
Nutrition

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