Food & Cooking Recipes Salad Recipes Tomato, Corn, and Avocado Salad 3.6 (616) 31 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2023 Print Rate It 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. Rate it Print