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Under 30 Minutes

Romaine, Avocado, and Corn Salad

Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).

  • Prep:
  • Total Time:
  • Servings: 4
Romaine, Avocado, and Corn Salad

Source: Everyday Food, September 2003


  • 1/2 head romaine lettuce, cut into 1/2-inch strips
  • 2 cups fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled, pitted, and cubed
  • 1 to 2 tablespoons fresh lime juice
  • 1/4 teaspoon chili powder
  • Coarse salt and ground pepper


  1. In a bowl combine the romaine, corn, and cherry tomatoes.

  2. Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.

  3. Pour dressing over the salad; toss gently.

Reviews (3)

  • heather4995 21 Sep, 2010

    The dressing is reeeeally bland. I added cilantro, cumin, salt, and pepper. It helped a bit. I may try again using plain yogurt instead of water.

  • BlondeAmbitionista 9 Aug, 2010

    I agree that cilantro would totally brighten up the flavors a little, but regardless, this dish was great for an end of summer starter. I have never made anything with raw corn before -- it had a crisp and starch-like texture that everyone around the table enjoyed. Will absolutely make again.

  • lcwebb58 3 Aug, 2008

    A bit of chopped fresh cilantro might make a nice addition to this salad ~

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