This corn and tomato salad is one of those simple summer recipes that delivers big flavor with minimal effort. Sweet charred corn, juicy tomatoes, creamy avocado, and a fresh cilantro lime dressing come together for a colorful side dish that’s perfect for cookouts, barbecues, and easy weeknight dinners.
When paired with my Healthy BBQ Chicken Skewers, this bright charred corn salad makes a hearty, satisfying plate that feels like a backyard barbecue, but with more fiber, healthy fats, and less added sugar than many traditional cookout sides.
Why You’ll Love This Corn and Tomato Salad
Fresh summer produce really shines in this recipe. The grilled corn adds a subtle smoky sweetness, while tomatoes provide freshness and a boost of antioxidants like lycopene.
Avocado brings healthy fats that help make the salad more satisfying, and the homemade cilantro lime dressing ties everything together with bright flavor. It’s naturally gluten-free, dairy-free, and easy to customize based on what you have on hand.
A Healthy Summer Side Dish for BBQs and Cookouts
If you’re looking for a healthy summer salad that feels right at home next to burgers, grilled chicken, or your favorite barbecue recipes, this grilled corn salad is it.
It’s quick to make, easy to prep ahead, and packed with ingredients that support steady energy and digestion thanks to the fiber from the corn, vegetables, and avocado.
Whether you’re hosting friends, heading to a cookout, or simply making the most of fresh corn season, this corn salad with avocado and tomato is one you’ll come back to all summer long. Hope you love it! Happy summer!
Ingredients You’ll Need:
For the Charred Corn Salad:
- Fresh corn (shucked)
- Cherry or grape tomatoes
- Avocado (pro tip: toss in lime juice if you dice these early, it will keep the avocado from browning heavily)
- Small red onion
- Fresh cilantro
- Kosher salt and freshly ground black pepper
- Olive oil (for coating corn)
For the Cilantro Lime Dressing:
- Olive oil
- Fresh lime juice
- Jalapeño
- Fresh cilantro
- Garlic cloves
- Honey
- Kosher salt
- Freshly ground black pepper
How To Make Corn and Tomato Summer Salad
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This corn and tomato summer salad comes together in just 25 minutes with sweet charred corn, creamy avocado, fresh tomatoes, and a bright cilantro lime dressing that pairs perfectly with all your favorite grilled summer meals.
- Preheat the grill and prep the ingredients. While the grill heats to medium-high, shuck the corn and lightly coat it with olive oil, salt, and pepper.
- Make the dressing. Whisk together the olive oil, lime juice, jalapeño, cilantro, garlic, honey, salt, and pepper until smooth and well combined.
- Grill the corn. Place the corn directly on the grill and cook until lightly charred and smoky, turning every couple of minutes for even color on all sides.
- Cut the corn into chunks. Once the corn is cool enough to handle, slice the kernels from the cob in sections so they stay clustered together rather than falling apart into individual kernels.
- Assemble the salad. Add the charred corn to a bowl with the tomatoes, avocado, red onion, and cilantro.
- Toss and serve. Drizzle the dressing over the salad a little at a time, gently tossing until evenly coated. Finish with an extra pinch of salt and pepper if needed, then serve alongside grilled chicken (like my Healthy BBQ Chicken Skewers), burgers, or your favorite summer barbecue dishes.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize this Corn and Tomato Summer Salad based on what you have on hand or your dietary needs.
- Fresh corn: Fresh grilled corn gives the best flavor, but you can substitute about 2 cups of frozen corn. Simply thaw and char it in a hot skillet before adding it to the salad.
- Cherry or grape tomatoes: Any ripe tomato works here. Roma tomatoes or diced heirloom tomatoes are great alternatives when they’re in season.
- Avocado: If you don’t have avocado, you can leave it out entirely or swap in diced cucumber for a similarly fresh, cooling element.
- Red onion: Substitute thinly sliced green onions or shallots for a milder onion flavor.
- Cilantro: If you’re not a cilantro fan, fresh parsley makes an easy substitute, though the flavor will be slightly different.
- Jalapeño: Leave it out for a milder dressing, or swap in a pinch of red pepper flakes for a similar kick of heat.
- Fresh lime juice: Fresh is best, but bottled lime juice will work in a pinch. You can also substitute fresh lemon juice for a slightly different flavor profile.
- Honey: Maple syrup works equally well if you’d like to keep the dressing refined sugar-free or make it vegan.
- Garlic: If needed, substitute ¼ teaspoon garlic powder per clove of fresh garlic.
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FAQs
Can I make this corn and tomato salad ahead of time?
Yes. You can grill the corn, prepare the dressing, and chop the vegetables up to one day in advance. For the freshest texture and appearance, wait to add the avocado and toss everything together just before serving.
What should I serve with corn and tomato salad?
This fresh summer salad pairs well with almost any grilled protein. I especially love serving it with my Healthy BBQ Chicken Skewers, but it’s also delicious alongside grilled steak, burgers, salmon, shrimp, or barbecue favorites at a summer cookout.
Can I use frozen corn instead of fresh corn?
Absolutely. Fresh corn provides the best flavor and texture, especially when grilled, but frozen corn works well too. Simply thaw it first, then cook it in a hot skillet until lightly charred before adding it to the salad.
How long does corn and tomato salad last in the refrigerator?
Stored in an airtight container, this salad will keep for up to 2 days in the refrigerator. Because the avocado is mixed into the salad, it may brown slightly over time, though the lime juice helps slow the process.
Is this corn and tomato salad healthy?
This salad is made with simple, nutrient-dense ingredients like fresh corn, tomatoes, avocado, cilantro, and olive oil. The combination provides fiber, healthy fats, and antioxidants while keeping the recipe naturally gluten-free and dairy-free.
More Summer Salads & BBQ Side Dishes You’ll Love
- Smoky Street Corn Chicken Bowls (Easy and High-Protein)
- Grilled Elote Pasta Salad with Jalapeño Green Sauce and Bacon
- Sheet Pan Greek Chicken and Chickpea Salad
- Crunchy Grilled Chicken Greek Salad with Roasted Potatoes
- Grilled Summer Pasta Salad
- Easy Watermelon Salad Recipe with Feta & Cucumber
- Smoky BBQ Chicken Pasta Salad
Corn and Tomato Summer Salad
Ingredients
For the Charred Corn Salad:
- 2-3 ears fresh corn, shucked (about 2 cups)
- 1 ½ cups cherry or grape tomatoes, halved (about 1 pint)
- 1 medium avocado, diced (about 1 ¼ cup; pro tip: toss in lime juice if you dice these early, it will keep the avocado from browning heavily)
- ½ small red onion, finely diced (about 1 cup)
- ¼ cup chopped cilantro, plus extra for garnish
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, for coating corn
For the Cilantro Lime Dressing:
- ¼ cup olive oil
- 3 tablespoons fresh lime juice, (about 1–1½ limes)
- 4 teaspoons finely minced jalapeño
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, grated
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the grill to medium–high heat, about 375–400°F, and lightly oil the grates if needed.
- Start by prepping the corn and making the dressing while the grill heats. Shuck the corn, lightly cover in olive oil and a salt and pepper.
- Prepare the dressing by combining the olive oil, lime juice, jalapeño, cilantro, garlic, honey or maple syrup (if using), salt, and pepper in a small jar or bowl. Shake or whisk until smooth, and set aside.
- Grill the shucked ears of corn directly on the grate for about 10 minutes total, turning every 1–2 minutes, until the kernels are lightly charred and smell toasty. Remove the corn to a cutting board and let it cool slightly.
- Stand each grilled ear of corn upright on the cutting board and slice the kernels into sections, then cut those sections into ½–¾” chunks so the kernels stay clustered.
- Add the charred corn chunks to a medium bowl with the halved tomatoes, diced avocado, diced red onion, and chopped cilantro.
- Pour about half of the dressing over the corn salad and toss gently, then add more a little at a time until the salad is evenly coated, but not swimming. Season with a pinch of extra salt and pepper if needed. Serve with my Healthy BBQ Chicken Skewers, or pair it with your favorite grilled protein or barbecue main. Enjoy!
To Store:
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Since the avocado is mixed into the salad, it may brown slightly as it sits, but the lime dressing helps keep it fresh. If you're making this ahead of time, wait to add the avocado until just before serving for the best texture and color.
Notes
- Fresh Corn: Substitute with 2 cups frozen corn. Thaw and char in a hot skillet before using.
- Cherry or Grape Tomatoes: Roma tomatoes or diced heirloom tomatoes work well.
- Avocado: Swap with diced cucumber, or simply omit.
- Red Onion: Use green onions or shallots for a milder flavor.
- Cilantro: Fresh parsley can be substituted if preferred.
- Jalapeño: Omit for less heat, or use a pinch of red pepper flakes.
- Lime Juice: Fresh lemon juice works as a substitute.
- Honey: Swap with maple syrup for a vegan option.
- Garlic: Substitute with ¼ teaspoon garlic powder per clove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
