Photo of Corn, tomato & avocado salad by WW

Corn, tomato & avocado salad

Total Time
17 min
15 min
2 min
Fresh corn, juicy tomatoes, creamy avocado make a fantastic combination in this refreshing salad. The dressing's so fabulous, you’ll be making it all year long. This salad features pan-roasted fresh corn but to save time, feel free to substitute canned corn and omit the cooking. Or you can grill the corn while barbecuing another time. For variation, you could easily turn this recipe into a salsa by omitting the lettuce and dicing the avocado, tomato, and onion and tossing them with the corn mixture. If you go that route, serve the salsa with chips or spooned over seared chicken or fish.


Cooking spray

2 spray(s)

Corn on the cob

2 ear(s), medium, kernels removed with a knife (about 1 cup)

Olive oil

2 Tbsp


2 Tbsp

Fresh lime juice

2 Tbsp

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


cup(s), fresh, chopped

Boston lettuce

1 head(s)


2 medium, ripe, cut into 8 wedges each


1 item(s), medium, Hass, cut into 16 slices


½ cup(s), chopped, sweet variety, thinly sliced


  1. Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add corn and cook over high heat until crisp-tender and golden in spots, stirring occasionally, about 2 minutes; remove from heat.
  2. To make dressing, in a small bowl, whisk together oil, water, lime juice, cumin, salt and pepper until blended; stir in cilantro.
  3. Divide lettuce leaves among 4 plates. Top each with 4 tomato wedges, 4 avocado slices, 1/4 of onion and 1/4 cup of corn; drizzle each salad with 2 tablespoons of dressing. Yields 1 salad per serving.