Toasted Corn and Avocado Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad featuring sweet toasted corn kernels, creamy avocado, and fresh cilantro lime dressing, ideal as a side or light meal. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 22 minutes, pairs fresh corn kernels, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 7 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

3 cups (about 4 ears) fresh corn kernels
1 large, diced ripe avocado
1 cup, halved cherry tomatoes
1/4 cup, finely diced red onion
1/2 cup, chopped fresh cilantro leaves
3 tablespoons lime juice, fresh squeezed
2 tablespoons olive oil
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Heat a large dry skillet over medium-high heat. Add 3 cups fresh corn kernels and toast, stirring frequently, for 5-7 minutes until the kernels are golden brown and have a nutty aroma.
Step 2: Transfer toasted corn to a large mixing bowl and let cool for 5 minutes.
Step 3: To the cooled corn, add 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro leaves.
Step 4: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
Step 5: Pour the dressing over the salad ingredients and toss gently to combine without mashing the avocado. Serve immediately or chilled.