Toasted Corn and Avocado Salad with Cilantro Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 22 minutes blends (about 4 ears) fresh corn kernels, large, diced ripe avocado, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. Step 2: Transfer toasted corn to a large mixing bowl and let cool for 5 minutes.
  3. 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.
  4. 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.
  5. Step 5: Pour the dressing over the salad ingredients and toss gently to combine without mashing the avocado. Serve immediately or chilled.

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Frequently asked questions

How long does Toasted Corn and Avocado Salad with Cilantro Lime Dressing take to make?

Total time is about 22 minutes (15 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Toasted Corn and Avocado Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Toasted Corn and Avocado Salad with Cilantro Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Corn and Avocado Salad with Cilantro Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Corn and Avocado Salad with Cilantro Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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