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Close up square bowl of Corn Avocado Tomato Salad
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4.80 from 5 votes

Corn Avocado Tomato Salad (without Onions)

This easy Corn Avocado Tomato Salad is made without onions for the perfect side dish to serve with everything you're grilling this summer! With only 4 ingredients, it's creamy, flavorful, colorful and only takes 10 minutes to make.
Prep Time9 minutes
Cook Time1 minute
Total Time10 minutes
Servings: 6 servings
Calories: 117kcal
Cost: 5

Equipment

  • Serrated utility knife

Ingredients

  • 4 ears fresh corn (about 2 cups corn kernels)
  • 1 avocado
  • 1 cup grape tomatoes
  • 1/4 cup lite olive oil and vinegar vinaigrette (I used Ken's Steakhouse)

Instructions

  • Remove husks and silk from ears of corn. Cut corn kernels from the cob into a medium-size microwave-safe bowl. I find that a serrated knife works well. See NOTES below for a tip on how to easily cut kernels off the cob. You should get about 1/2 cup of corn from each ear of corn.
  • Cover the bowl with a lid or plastic wrap. Microwave on HIGH for 1 minute.
    NOTE: It is safe to eat fresh corn raw without even cooking it.
  • Alternatively, see NOTES for how to steam whole ears of corn in the microwave before removing husks and silk.
  • Coarsely chop avocado and cut tomatoes in half. Add them to the bowl of steamed corn.
  • Stir in the olive oil vinaigrette. Serve immediately or store, covered, in the refrigerator until ready to serve.
    Avocado may start to turn brown after a few hours but is perfectly safe to eat.

Notes

How to cut corn kernels off the cob: A quick and easy method to cut fresh corn from the cob is to first place a damp paper towel in the bottom of a large bowl. This keeps the tip of the cob from slipping and the large bowl catches any flyaway kernels. Stand the corn on the cob up on the paper towel and cut off the kernels, slicing downward with a paring or slicing knife.
How to cook corn on the cob in the husks in the microwave: Place the ears of corn (unshucked-still in the husks) on a microwave-safe plate. For two ears of corn, microwave on HIGH, uncovered, for 4 minutes. Add 2 more minutes for every two additional ears of corn up to 6 ears at a time. Let stand 5 minutes to cool slightly. Cut off about an inch off the opposite end of the corn silk end. Using a hand towel, push the ear of corn up and out of the husks. The silk will be left behind.
Make your own olive oil vinaigrette: With just four ingredients, you can make your own olive oil vinaigrette. Whisk together 1/3 cup olive oil, 3 tablespoons 
Tip to prevent avocado from turning brown: Wait to cut the avocado until right before serving. Or, toss the avocado with a tablespoon of lemon or lime juice before adding to the salad.

Nutrition

Serving: 0.5cup | Calories: 117kcal