Food & Cooking Recipes Salad Recipes Tomato, Corn, and Avocado Salad 3.6 (616) 29 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 3, 2023 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Who says a salad needs lettuce? This corn, avocado, and tomato salad is so colorful and delicious—and it's perfect for summer. It brings together the sweetest corn (you only need one ear), the juiciest cherry or pear tomatoes, and ripe avocado and takes mere minutes to make. Simply strip the corn kernels off the cob and add them to your bowl along with the halved tomatoes and one diced avocado. Dress with lime juice, oil, salt and pepper, and toss to combine. All that's left to do is enjoy—and we know you will. Ingredients 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 tablespoons fresh lime juice 1 tablespoon vegetable oil, such as safflower Coarse salt and ground pepper Directions Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine. Print