Tomato Avocado and Corn Salad-EDIT


Tomato Avocado and Corn Salad

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This summer salad is just as beautiful as it is delicious!

Straight out of the Test Kitchen we bring you this bright and colorful Tomato Avocado and Corn Salad that is bursting with flavor! Not only is the recipe delicious and easy to make, but it will also look beautiful on your table. The Roma tomatoes, creamy avocados, spicy peppers, and smoky grilled corned are paired with a dressing made of olive oil, zesty lime juice, fragrant cilantro, and a touch of honey to create the perfect combination of flavor and texture.

If you want to add extra heat to your dish, try swapping the jalapeno pepper for a serrano pepper to kick it!

TIP: Avocados are prone to oxidation, so make sure you serve this salad immediately to avoid your avocados turning brown

Tomato Avocado and Corn Salad


  • 3 Roma tomatoes
  • 3 ripe avocados
  • 3 ears of grilled corn, kernels removed
  • 1 Fresno pepper or jalapeno pepper, seeded and finely diced
  • Kosher salt
  • ¼ cup olive oil
  • ¼ cup fresh lime juice, about 2 limes
  • cup chopped cilantro
  • 1 tbsp honey
  • ¼ tsp kosher salt


  • Combine the grilled corn kernels with the finely diced pepper in a small bowl. Toss and set aside.
  • Using an emersion blender or a small food processor. Combine all the dressing ingredients and blend until well combined. Set aside.
  • Slice the Roma tomatoes into ¼” round slices.
  • Pit and slice the avocados into ¼” slices.
  • On a 10” - 12” serving plate, alternate a slice of tomato and a slice of avocado. Continue to work around the plate's circumference, leaving the middle of the plate open. Lightly salt the tomatoes and avocados once plated.
  • Spoon the corn and pepper mixture into the middle of the serving plate, drizzle the dressing over the corn, and a light drizzle over the tomatoes and avocados. You will have some dressing left over.
  • Serve immediately.
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All photos by Lorianne DeVita

by Camila Alves McConaughey