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Corn and tomato salad

Prep Time:

10 minutes

Cook Time:

10 minutes





About the Recipe

This recipe is a great way to use up leftover corn from your summer barbecue. If you don't have any corn leftover, make sure to let the corn cool off before taking off the kernels! To easily remove the kernels, place a small bowl upside-down inside a larger bowl. Then stand the corn, picked-side down, on top of the smaller bowl, and use a sharp knife to slice down along the cob. The kernels will collect in the bottom of the large bowl.


2 tablespoons lime juice
2 tablespoons olive oil
2 cups corn kernels (from 2 ears cooked and cut off the cob)
1 cup chopped tomatoes
1 small avocado, chopped
1/4 cup chopped fresh parsley
Salt and black pepper to taste


1. Blend together lime juice and olive oil in a small bowl to make a dressing.
2. Place corn, tomatoes, avocado and parsley into a large bowl.
3. Pour dressing over the vegetables.
4. Season with salt and pepper.

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