Corn, Avocado, and Tomato Salad with Honey Lime Dressing… again.

Last summer I posted this recipe and it was my favorite. Well, it’s practically summertime again and I’ve already made this dish twice in two weeks. I thought I’d repost it for you all just in case you never saw it. Make it this week… you won’t be disappointed. Also, just in case you didn’t know… if you keep the avocado pit in your dish after cutting it up, the avocado won’t go bad nearly as fast. So, keep that in mind so you can have tasty avocado in the salad for a couple days.


  • pint grape tomatoes cut in halves
  • 2 ripe avocado, roughly chopped
  • 2 ears of fresh sweet corn OR a 2 cans of corn
  • 4 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. OR just use a bag of frozen corn, microwaved. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic, minced
  • Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.


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