Avocado Corn Tomato Cilantro-Lime

Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing is the bright colorful side I love making when I want something refreshing that goes with just about everything This easy mix of tender corn sweet tomatoes and creamy avocado drizzled with zesty homemade dressing always lights up the table No matter if it is a busy weeknight or a sunny picnic it feels like a taste of summer

The first time I brought this to a picnic it disappeared before anything else Now it is my go-to shareable salad

Ingredients

• Greek yogurt or sour cream: Provides a creamy base for the dressing and can lighten up the tang Choose full-fat for richness and best texture
• Mayonnaise: Makes the dressing smooth and silky Opt for real mayonnaise for fuller flavor
• Lime juice: Adds brightness Use freshly squeezed limes for the most zip
• Dijon mustard: Balances the dressing with a subtle tang Choose a smooth Dijon for blending ease
• Fresh cilantro: Brings fragrant herbal notes Select bunches with crisp leaves and no yellowing
• Olive oil: Gives body and a little depth Choose extra virgin for the freshest taste
• Garlic: Lends subtle heat and aroma Use fresh garlic for best results
• Sweet corn: Delivers crunch and natural sweetness Look for ears with bright green husks and plump kernels
• Cherry tomatoes: Juicy and a touch sweet Choose firm shiny tomatoes for flavor
• Avocado: Creamy and mild Pick fruit that yields gently to squeeze with no mushy spots
• Cooked bacon: Optional for smoky crunch Use thick-cut bacon and cook until crispy
• Feta cheese: Salty complexity to balance this salad Use fresh crumbled feta rather than pre-packaged if you can
• Extra fresh cilantro: For finishing herbaceous lift Use more leafy tops rather than stems

Step-by-Step Instructions

Make the Dressing:

Combine Greek yogurt or sour cream mayonnaise lime juice Dijon mustard chopped cilantro olive oil and minced garlic in a mason jar or bowl Whisk until fully blended and creamy Taste for seasoning and adjust for salt or lime as needed Cover and chill while prepping the salad

Cook the Corn:

Start a pot of water boiling Add corn cobs and cook for about five minutes until just tender Remove and let cool until easy to handle With a sharp knife cut the kernels off each cob collecting them in a wide bowl

Prep the Salad Base:

In a large bowl add the cooked corn kernels halved cherry tomatoes diced avocado chopped cooked bacon if using crumbled feta cheese and half of the chopped cilantro Gently toss everything together so avocado holds its shape

Dress the Salad:

Divide the mixed salad mixture into serving bowls or a large platter Drizzle generously with the creamy cilantro-lime dressing Scatter the remaining chopped cilantro over the top for extra flavor and color

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My favorite part is always the avocado it turns so silky with the dressing I remember the first time my niece tried this salad she asked for second helpings and then wanted the recipe for her school lunch

Storage Tips

This salad tastes best fresh but if you want to store it cover tightly and refrigerate Keep the dressing separate and toss just before serving to keep avocados bright and textures crisp The salad is still good for up to a day but avocado may darken slightly so add a squeeze of extra lime if making ahead

Ingredient Substitutions

• No fresh corn Use thawed frozen kernels and quickly sauté in a dry pan
• Swap feta for goat cheese for a milder tang or leave it out to keep the dish dairy free
• Chop in some red onion or green onions for extra bite
• If you do not have cilantro try fresh parsley and a pinch of extra lime zest

Serving Suggestions

• This salad is a fantastic match with any grilled protein like chicken steak or fish
• Try scooping it over greens or folding into wraps for a picnic lunch
• Use as a chunky salsa over nachos or spooned into tacos for a zesty lift

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Cultural and Historical Context

Bright summer salads echo the flavors of both American cookouts and Mediterranean cuisine with their use of olive oil fresh herbs and cheese The creamy cilantro dressing feels inspired by classic Mexican lime crema While this dish has no ancient roots it brings together favorite elements from several warm-weather food traditions

Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Yes, both frozen and canned corn work well if fresh is unavailable. Just drain and thaw, then proceed as usual.

→ How do I keep the avocado from browning?

Toss avocado cubes with a splash of lime juice before mixing in. This helps maintain their color and freshness.

→ Is there a dairy-free option for the dressing?

You can substitute Greek yogurt and mayonnaise with dairy-free alternatives like coconut yogurt or vegan mayo.

→ Can I make this salad ahead of time?

Assemble just before serving for best texture. Chop ingredients ahead, but mix with dressing right before eating.

→ What protein can I add to make it more filling?

Grilled chicken, shrimp, or chickpeas can be added for extra protein, making this dish more substantial.

→ Is the bacon essential?

Bacon adds smoky flavor and crunch, but it is entirely optional and can be omitted for a vegetarian version.