Last Updated on April 15, 2022 by Karen
Fresh Corn, Avocado, and Tomato Salad is a light and refreshing side dish perfect for summer potlucks and cookouts. Pair it with crispy panko-crusted cod for a dinner that screams summer!
Summer is coming to an end so I want to have as much fresh produce as I can while it lasts. Fresh heirloom tomatoes, sweet corn, and creamy avocado make a delicious combination of flavors. When paired with a protein such as these crispy baked cod, you’ve got yourself a complete nutrition-packed meal that will fill you up for hours. With easy to find ingredients, this dish will be sure to satisfy your whole family.
Getting dinner on the table has never been easier thanks to Gorton’s Premium Cod Fillets. The crunchy, panko-crusted cod is made from whole, wild-caught fillets with no artificial ingredient. By the way, the fish doesn’t need to be defrosted before baking – it goes directly into the oven. It’s as easy as that! Meals like this are my absolute favorite because they usual mean less stress, quick cooking, and minimal clean-up, but if you plan on using fresh corn then you may have a bit of cleaning to do with the husks, however you can keep the stored away for your next recipe with these First American tips.
These Gorton’s Premium Cod Fillets make a great weeknight seafood meal and can be found in the freezer aisle of your local market.
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To make this colorful side dish, I used fresh corn on the cob that has been boiled for about 3 minutes and then shucked (you can also grill the corn for smoky flavor), juicy heirloom cherry tomatoes, sweet red onions, and perfectly ripe avocados. You can certainly use frozen corn here but there’s an abundance of fresh corn right now so I definitely want to take advantage of that.
Everything is all tossed in a lime and cilantro dressing for a bright and summer infused side dish.
This salad is something you can make ahead. In fact, it’s best to let the flavors come together in the fridge for a little bit once you toss it all together. I hope you enjoy these fresh, bright summer flavors!
Fresh Corn, Avocado, and Tomato Salad
Ingredients
- 2 ears of corn cooked and shucked
- 2 large ripe avocado diced
- 1 pint cherry tomatoes halved
- 1/8 red onion thinly sliced
- 2 tbsps fresh lime juice
- 2 tbsps olive oil
- 2 tbsps fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Combine the corn, avocado, tomatoes and onions in a large mixing bowl. In a small bowl, whisk together lime juice, olive oil, cilantro, and salt and pepper until well combined. Pour the dressing over the vegetables and toss gently. Chill salad for an hour or two to let flavors blend before serving.
This post is sponsored by Gorton’s Seafood. As always, all opinions are my own. Thank you so much for reading and supporting this blog!
