What the heck is this?
This is what happens when summer produce gets together and decides to throw the most colorful, delicious party in your salad bowl. We’re talking sweet corn kernels, creamy avocado chunks, juicy cherry tomatoes, tangy feta cheese, and crispy bacon all hanging out together like the best kind of food friends. Then we drizzle it all with a creamy cilantro-lime dressing that ties everything together in the most perfect way possible.
This isn’t just a salad — it’s a celebration of everything good about warm weather eating. It’s fresh, it’s satisfying, it’s Instagram-worthy, and it tastes like sunshine decided to become food. Plus, it’s one of those magical dishes that works as a side, a light lunch, or even a party appetizer with some tortilla chips on the side.
Why You’ll Love This Recipe
- Uses the best of summer produce when it’s at its peak
- No cooking required (hello, hot summer days!)
- Looks like a rainbow exploded in the best possible way
- Works for literally any occasion from BBQs to fancy dinners
- Gets better as it sits (the flavors just keep mingling)
- Naturally gluten-free and vegetarian (just skip the bacon if needed)
- Makes you feel healthy while still being totally indulgent
The Good Stuff You’ll Need
For the Salad:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 4-5 strips bacon, cooked crispy and crumbled
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
For the Creamy Cilantro-Lime Dressing:
- 1/2 cup fresh cilantro leaves
- 1/4 cup Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- Juice of 2 limes
- Zest of 1 lime
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
For Extra Zing:
- Extra lime wedges for serving
- More fresh herbs for garnish
- A pinch of smoked paprika
Let’s Do This
Step 1: Prep Your Beautiful Ingredients
Cook bacon until crispy, then crumble and set aside.
Cut corn kernels off the cob (pro tip: do this in a large bowl to catch flying kernels).
Dice avocados just before serving to keep them fresh and green.
Halve those gorgeous cherry tomatoes.
Finely dice the red onion and give it a quick rinse in cold water to tame the bite.
Step 2: Make That Dreamy Dressing
In a food processor or blender, combine cilantro, Greek yogurt, mayo, lime juice and zest, garlic, jalapeño (if using), and honey.
Blend until smooth and creamy.
With the motor running, slowly drizzle in olive oil.
Season with salt and pepper to taste.
If it’s too thick, thin with a bit of water or more lime juice.
Step 3: The Beautiful Assembly
In a large serving bowl, gently combine corn, diced avocado, cherry tomatoes, and red onion.
Drizzle with about 3/4 of the dressing and toss gently.
Top with crumbled bacon, feta cheese, fresh cilantro, and basil.
Give it one final gentle toss.
Step 4: The Finishing Touches
Drizzle with remaining dressing or serve it on the side.
Garnish with extra herbs and a sprinkle of smoked paprika if you’re feeling fancy.
Serve with lime wedges because more citrus is never wrong.
Serving Suggestions
Perfect alongside grilled chicken, fish, or steak.
Serve with tortilla chips as a fancy twist on salsa.
Pile it on top of mixed greens for a more substantial salad.
Use it as a filling for tacos or grain bowls.
Pack it for picnics (just add the avocado and dressing right before serving).
Switch It Up
Add Some Protein: Toss in grilled shrimp, chicken, or black beans.
Make It Spicy: Add diced jalapeños or a dash of hot sauce.
Go Mexican Street Corn Style: Add cotija cheese and chili powder.
Try Different Cheese: Goat cheese or queso fresco work beautifully.
Herb Variations: Try fresh mint or dill instead of basil.
Make It Vegan: Skip the bacon and cheese, add toasted pepitas instead.
Make-Ahead Tips
Prep all ingredients except avocado up to a day ahead.
Make the dressing 2-3 days in advance — it actually gets better with time.
Cut avocado just before serving to prevent browning.
If you must prep avocado ahead, toss with lime juice and store covered.
This salad is best eaten within a few hours of assembly.
Questions People Actually Ask
Q: Can I use frozen corn? A: Fresh is definitely best, but if you must use frozen, thaw it completely and pat it super dry first.
Q: How do I keep the avocado from browning? A: Add it last, toss gently with lime juice, and serve soon after making. The acid helps slow browning.
Q: Can I make this without the dressing? A: Sure! Just drizzle with olive oil, lime juice, salt, and pepper. Simple but still delicious.
Q: What if I don’t like cilantro? A: Try fresh parsley or basil in the dressing instead. Some people just have that cilantro gene thing.
Q: How long does this keep? A: Best eaten fresh, but it’ll keep in the fridge for up to 2 days. Just know the avocado might get a bit brown.
Print
Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing: Summer on a Plate
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
This is what happens when summer produce gets together and decides to throw the most colorful, delicious party in your salad bowl. We’re talking sweet corn kernels, creamy avocado chunks, juicy cherry tomatoes, tangy feta cheese, and crispy bacon all hanging out together like the best kind of food friends. Then we drizzle it all with a creamy cilantro-lime dressing that ties everything together in the most perfect way possible.
This isn’t just a salad — it’s a celebration of everything good about warm weather eating. It’s fresh, it’s satisfying, it’s Instagram-worthy, and it tastes like sunshine decided to become food. Plus, it’s one of those magical dishes that works as a side, a light lunch, or even a party appetizer with some tortilla chips on the side.
Ingredients
For the Salad:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 4–5 strips bacon, cooked crispy and crumbled
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
For the Creamy Cilantro-Lime Dressing:
- 1/2 cup fresh cilantro leaves
- 1/4 cup Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- Juice of 2 limes
- Zest of 1 lime
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
For Extra Zing:
- Extra lime wedges for serving
- More fresh herbs for garnish
- A pinch of smoked paprika
Instructions
Cook bacon until crispy, then crumble and set aside.
Cut corn kernels off the cob (pro tip: do this in a large bowl to catch flying kernels).
Dice avocados just before serving to keep them fresh and green.
Halve those gorgeous cherry tomatoes.
Finely dice the red onion and give it a quick rinse in cold water to tame the bite.
In a food processor or blender, combine cilantro, Greek yogurt, mayo, lime juice and zest, garlic, jalapeño (if using), and honey.
Blend until smooth and creamy.
With the motor running, slowly drizzle in olive oil.
Season with salt and pepper to taste.
If it’s too thick, thin with a bit of water or more lime juice.
In a large serving bowl, gently combine corn, diced avocado, cherry tomatoes, and red onion.
Drizzle with about 3/4 of the dressing and toss gently.
Top with crumbled bacon, feta cheese, fresh cilantro, and basil.
Give it one final gentle toss.
Drizzle with remaining dressing or serve it on the side.
Garnish with extra herbs and a sprinkle of smoked paprika if you’re feeling fancy.
Serve with lime wedges because more citrus is never wrong.
Notes
Perfect alongside grilled chicken, fish, or steak.
Serve with tortilla chips as a fancy twist on salsa.
Pile it on top of mixed greens for a more substantial salad.
Use it as a filling for tacos or grain bowls.
Pack it for picnics (just add the avocado and dressing right before serving).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~245 kcal
- Protein: ~8g