What’s in a corn, avocado, tomato salad with honey lime dressing?

A classic corn, avocado, and tomato salad with honey lime dressing includes fresh corn (grilled or boiled), diced avocado, halved cherry tomatoes, chopped red onion, and cilantro. The dressing is made from lime juice, honey, olive oil, salt, and pepper. It’s a quick and zesty combo perfect for summer meals. This variation is the foundation of the Summer Corn Salad with Avocado we’ve covered here.

Can I make a green salad with corn and avocado?

Absolutely. You can layer this salad over a bed of arugula, baby spinach, or mixed greens. It turns into a refreshing green salad with corn and avocado, offering more volume and fiber. Add grilled chicken or feta, and you’ve got a light, healthy lunch.

What if I want a corn avocado salad with no tomato?

You can totally skip the tomatoes without sacrificing flavor. In fact, the natural sweetness of corn and creaminess of avocado is enough on its own. Just bump up the lime or onion for a touch of acidity. This no-tomato version still pairs beautifully with the honey lime or creamy cilantro lime dressing.

What’s the difference between avocado corn tomato salad with creamy cilantro lime dressing and honey lime dressing?

Both dressings are delicious but have different vibes. The honey lime dressing is light, sweet, and citrusy—perfect for warm days. The creamy cilantro lime version adds Greek yogurt or sour cream for a richer texture, more like what you'd find in a Mexican corn avocado salad . It’s a matter of preference and occasion.

Summer Corn Salad with Avocado: Easy, Fresh & Flavor-Packed

Description

A vibrant summer corn salad with creamy avocado, juicy tomatoes, and a zesty honey lime dressing. Perfect for BBQs, lunches, or potlucks.

Ingredients

Scale

4 ears fresh corn (grilled or boiled)

1–2 ripe avocados, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

2 tablespoons chopped cilantro (optional)

2 tablespoons fresh lime juice

1 tablespoon honey

2 tablespoons olive oil

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Grill or boil the corn and let it cool.

2. Cut corn off the cob into a large bowl.

3. Add diced avocado, cherry tomatoes, onion, and cilantro.

4. Whisk lime juice, honey, olive oil, salt, and pepper in a bowl.

5. Pour dressing over salad and toss gently.

6. Serve immediately or chill briefly before serving.

Notes

Add feta or cotija for a cheesy twist.

For a no-tomato version, omit cherry tomatoes.

To make ahead, add avocado and dressing just before serving.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Salads
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 6g
Sodium: 180mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg