overhead shot of a bowl of corn tomato avocado salad with a napkin under it and a spoon and sliced avo next to it

This time of year is for easy recipes–and bonus points if those dishes are no-bake! This corn salad recipe happens to be just that–and it’s not only no-bake, but it’s quick and full of fresh summer flavors. We’re talking juicy fresh cherry tomatoes, a ripe avocado, that gorgeous summer sweet corn we all love, and a handful of cilantro for a little extra flavor punch. 

closeup of corn salad recipe

The seasonings are simple here because sometimes simple is best! We’re tossing these fresh summer veggies with olive oil, salt, and pepper. That’s it! It sounds so simple but it’s a recipe I know you’ll turn to again and again. 

a hand with a spoon scooping from a bowl of corn tomato avocado salad

This corn, tomato, avocado salad makes a great light lunch or the perfect side dish for a picnic. You could even bulk this up into more of a main dish by adding some grilled chicken. However you serve this, I hope you’re sitting outside and enjoying the beautiful, warm weather!

Did you make this corn, tomato, avocado salad? Show off your delicious dish on Instagram @Lulus using #lovelulus!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 16 MINS
  • SERVES: 4
  • corn salad recipe

Ingredients

  • 1 Tbsp olive oil
  • 1 cup cherry tomatoes 
  • 1 large avocado
  • 2 large ears of corn on the cob
  • 2 Tbsp fresh cilantro, minced
  • Plenty of salt + pepper to taste

Directions

Prep:

Bring a large pot of water to a boil and lightly salt it. Husk the corn and boil for 6 minutes. Drain the water and let the corn cool. 

Make the Salad:

Halve the cherry tomatoes and dice the avocado while the corn cools. Once the corn is cool enough to handle, slice the corn off the cob. Toss in a bowl with olive oil, salt, and pepper. Add the cilantro last. You can always add more or less cilantro, to taste.

Serve + Store:

Enjoy immediately! Keep leftovers in an airtight container in the fridge for 1-2 days. This is best while it’s fresh, though!