Paula Deen Corn, Avocado, and Tomato Salad

Paula Deen Corn, Avocado, and Tomato Salad is a quick summer side dish made with sweet corn, creamy avocado and cherry tomatoes, ready in 15 minutes. Save this easy no-cook side dish for your next cookout, potluck or weeknight dinner, because it comes together in one bowl and feeds 5 to 6.

Toss the salad gently with a light hand, because the avocado is soft and breaks down fast. Stir it hard and you end up with a mushy, green-streaked bowl instead of bright, distinct chunks.

Paula keeps the dressing simple with olive oil, lime juice and a little grated lime zest. The zest gives it a fresh punch that juice alone can't, while cilantro and finely diced red onion keep every bite bright instead of heavy.

Paula Deen Corn, Avocado, and Tomato Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking timeminutes

Calories

180

kcal

Sweet corn, buttery avocado and juicy tomatoes get tossed in a zesty lime and olive oil dressing. Red onion adds a little bite, while cilantro keeps everything tasting fresh.

Ingredients

• 1 pint halved cherry tomatoes
  

• 1 diced into 1/2 inch pieces Avocado
  

• 2 cup cooked fresh or frozen corn
  

• 1/2 cup finely diced red onion
  

• 2 tablespoons Olive oil
  

• 1 tablespoon fresh lime juice
  

• 1/2 teaspoon grated lime zest
  

• 1/4 cup chopped fresh cilantro
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon Pepper
  

Directions

• Combine the vegetables: Add 2 cups cooked corn, 1 diced avocado, 1 pint halved cherry tomatoes and 1/2 cup finely diced red onion to a large glass bowl. Mix them lightly so the avocado stays in neat 1/2 inch pieces.
• Make the dressing: In a separate glass bowl, whisk 2 tablespoons olive oil, 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime zest. Then stir in 1/4 cup chopped fresh cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper until the dressing comes together.
• Toss and serve: Pour the dressing over the salad, then fold everything together gently. Serve it right away while the avocado is at its best.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, drain canned corn well and pat it dry so it doesn't water down the dressing. Fresh or frozen corn gives a sweeter, snappier bite, but canned works fine in a pinch.

How do I keep the avocado from turning brown?

The lime juice in the dressing helps slow browning, so toss the avocado in it as soon as it's cut. Still, this salad is best served within an hour, since avocado never holds its color forever.

Can I make this salad ahead of time?

You can cook and cool the corn, then chop the tomatoes and onion a day ahead and store them separately. Wait to dice the avocado and add the dressing until just before serving.

Does this salad keep well as leftovers?

It keeps in the fridge for about a day, though the avocado softens and the tomatoes release juice. Eat it cold and give it a gentle stir, since it won't be as crisp as when it was fresh.

What can I use if I don't like cilantro?

Fresh basil or flat-leaf parsley both work in its place. Basil gives a sweeter note that goes well with the tomatoes and corn, while parsley keeps things mild and green.