Corn, Avocado, and Tomato Salad wallacegardencenter

Corn, Avocado, and Tomato Salad

A quick, easy, and refreshing recipe highlighting the goodness of fresh produce.
—Recipes by Chef Steph



  • 3 ears corn, preferably yellow, shucked
  • Kosher salt and freshly ground black pepper
  • 1 pint heirloom cherry tomatoes, halved through the stem
  • 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
  • 1/2 cup medium-diced red onion
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • 1 1/2 teaspoons grated lime zest
  • 1/4 cup freshly squeezed lime juice (3 limes)
  • 2 tablespoons good olive oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon chipotle chili powder
  • 2 ripe Hass avocados, large-diced
  • Juice of 1 lemon


  1. Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender.
  2. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife.
  3. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeño peppers.
  4. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Pour the dressing over the vegetables and toss.
  6. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice.
  7. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados.
  8. Sprinkle with salt and serve cold or at room temperature.
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