Martha Stewart Tomato, Corn, and Avocado Salad

Martha stewart Tomato, Corn, and Avocado Salad skips the stove with a quick no cook method, because the raw corn straight off the cob brings a sweet crunch cooked kernels lose. Ripe cherry tomatoes and creamy avocado with tangy lime dressing make this 15 minute summer cookout side.

Bring this to a cookout or barbecue alongside grilled chicken, burgers, or salmon for a family dinner side. Ripe summer produce is everything here: pick tomatoes that smell sweet and avocados that yield to gentle pressure.

Martha Stewart Tomato, Corn, and Avocado Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

140

kcal

Bright and crunchy with pops of sweet raw corn, juicy halved tomatoes, and buttery avocado chunks in a simple lime and oil dressing.

Ingredients

• 1 ear corn (husk and silk removed; tip cut off)
  

• 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
  

• 1 avocado, halved, pitted, peeled, and diced
  

• 2 scallions, thinly sliced
  

• 2 tablespoons fresh lime juice
  

• 1 tablespoon vegetable oil, such as safflower
  

• Coarse salt and ground pepper
  

Directions

• Slice corn from cob: Stand ear in a large wide bowl. With a sharp knife, carefully slice downward to release the kernels. Discard cob.
• Add produce and toss: Add tomatoes, avocado, and scallions to bowl.
• Dress and season: Pour in lime juice and oil. Season with salt and pepper, and toss gently to combine.

Tools for this recipe

• Zulay metal lemon squeezer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Use Frozen Corn Instead of Fresh?

Yes, thaw frozen kernels in a colander under cold running water, then drain and pat completely dry before tossing them in. The texture will be softer than raw summer corn, but the sweetness still comes through. Fresh corn gives you that satisfying snap, so use it when it is in season from June through September.

How Long Does This Salad Keep?

This salad tastes best the day you make it, but leftovers hold up for about 24 hours in a sealed container in the fridge. The lime juice slows the avocado from turning brown, so do not skip it. If you know you will have leftover portions, add the avocado to individual servings rather than the whole bowl.

What Can I Serve This Salad With?

This salad goes with almost any summer main: grilled chicken, burgers, salmon, shrimp, or ribs. The tangy lime dressing pairs especially well with rich, smoky proteins. For a lighter meal, scoop it onto tortilla chips like a chunky salsa or pile it into tacos.

Can I Add Other Vegetables or Toppings?

Black beans, diced red onion, or sliced jalapeno all work here without changing the balance. Crumbled cotija cheese or a handful of chopped cilantro push it in a Mexican direction. Keep additions to one or two extras so the corn, tomato, and avocado still lead.

Can I Use a Different Oil or Citrus?

Martha calls for vegetable oil like safflower, but extra virgin olive oil adds more flavor and works just as well. You can swap the lime juice for lemon juice in a pinch, though lime gives it that distinctly summery taste. Avoid heavy or creamy dressings, since they bury the fresh produce.