Avocado Corn Tomato Cilantro-Lime

Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing is a colorful side dish that fits just about any occasion. Its creamy dressing brings out the best of ripe avocados and juicy tomatoes, while sweet corn and tangy feta create irresistible textures and flavors. I reach for this salad when warm weather calls or whenever a bright, refreshing bowl is needed to sit beside grilled meats or hearty mains.

The first time I threw this together for a potluck my friends cleaned the bowl before I even sat down. Now it is what everyone asks me to bring for summer get-togethers.

Ingredients

• Greek yogurt or sour cream: Both give the dressing a creamy tang Select a full fat version for best texture
• Mayonnaise: Adds richness to the dressing Use a good quality mayo for a smoother finish
• Lime juice: Gives bright zip to the salad Use freshly squeezed for best flavor
• Dijon mustard: Enhances the creaminess and adds depth Look for a smooth Dijon without a sharp bite
• Fresh cilantro: Provides an herbal pop to both salad and dressing Choose vibrant green leaves for best taste
• Olive oil: Brings body to the dressing Extra virgin works best here
• Garlic: Adds little hits of sharpness in the background Choose fresh and finely mince for smooth distribution
• Sweet corn: Lends natural sweetness and crunch If possible use ears that feel full and heavy
• Cherry tomatoes: Bursts of acidity Use ripe and firm tomatoes for brightest color and juiciest taste
• Avocado: Creamy texture and healthy fats Look for slightly soft but unblemished fruit
• Bacon (optional): Adds crisp and smoky flavor Use thick cut for hearty bites
• Feta cheese: Adds salty tang Opt for block feta and crumble it fresh
• More cilantro (garnish): You can also add a bit more cilantro as garnish to finish

Step-by-Step Instructions

Make the Dressing:

In a mason jar combine Greek yogurt or sour cream mayonnaise lime juice Dijon mustard chopped cilantro olive oil and minced garlic Whisk until completely smooth and set aside for flavors to mingle

Cook the Corn:

Bring a medium pot of water to a rolling boil Add the husked ears of corn and cook for about five minutes until bright yellow and tender Remove using tongs and let cool completely Cut kernels from the cob using a sharp knife and keep them loose

Combine Salad Ingredients:

In a large bowl add the cut corn kernels halved cherry tomatoes diced avocado optional chopped bacon crumbled feta and half of the chopped cilantro Toss lightly to distribute everything evenly while keeping the avocado chunks intact

Assemble and Serve:

Divide the salad between individual bowls Drizzle generously with the creamy cilantro lime dressing Sprinkle with additional fresh cilantro for a burst of color and aroma Serve right away

Pin

You Must Know

• Packed with fiber and healthy fats
• Naturally gluten free and vegetarian when bacon is left out
• Leftover dressing can double as a dip for raw vegetables

Avocado is my favorite part of this salad because it holds onto the dressing and makes every bite extra smooth I remember making this for my mom’s birthday one July and seeing everyone including kids getting seconds before we cut the cake

Storage Tips

If making ahead keep the salad and the creamy dressing in separate containers in the fridge for up to a day To prevent avocado browning toss it gently with a splash of lime juice before storing Eat within 24 hours for the freshest flavor and brightest colors

Ingredient Substitutions

No Greek yogurt Swap with plain regular yogurt or all sour cream Need it dairy free Use a vegan plain yogurt and leave out the feta Craving more veggies You can add diced cucumber or red onion for crunch

Pin

Serving Suggestions

Serve with grilled meats like chicken steaks or fish for a complete meal It goes well over a bowl of quinoa for a light lunch When planning for a crowd multiply the recipe as needed since everyone will want a helping

Cultural and Historical Context

This salad borrows classic Mexican and Mediterranean flavors by combining cilantro lime and feta Every region has some version of corn tomato and avocado tossed in a bright tangy dressing The creamy twist creates a fusion feel that is welcome at any table especially during summer celebrations

Recipe FAQs

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

Yes, both frozen and canned corn can be used. Simply thaw or drain before adding, though fresh corn provides the best texture and sweetness.

→ How do I keep the avocado from browning?

Toss diced avocado in a bit of lime juice before adding to the salad. The citrus helps slow oxidation and preserves freshness.

→ Is the bacon necessary?

No, the bacon is optional. It adds a savory crunch, but the salad is still flavorful without it and can be enjoyed vegetarian-style.

→ What can I use instead of feta cheese?

You can substitute feta with goat cheese, cotija, or even shredded mozzarella for a milder taste, depending on your preference.

→ How far in advance can I make this salad?

The dressing can be prepared a day ahead, but for best texture, combine and dress the salad just before serving to keep ingredients crisp.

→ What dishes pair well with this salad?

This colorful salad complements grilled meats, fish, tacos, or can be enjoyed on its own as a light meal or side.