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Avocado, Corn, Tomato & Cheddar Salad

Avocado, Corn & Tomato Salad

I love to call this salad summer in a bowl – it is the perfect side on a hot summer night.  I make this almost every week in the summer as a side for grilled chicken, steak or pork.  It is also a great side for slow cooker tacos.  Finally we also love it for lunch on a bed of romaine.  It is very versatile – we love the addition of the lime and cilantro, but feel free to leave out (I do for my kids) or swap for basil.  You can also change up the cheese, I have been using the seaside chedder from wholefoods because it also feels summery!

Avocado, Corn & Tomato Salad

Avocado, Tomato, Corn & Cheddar Salad

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Prep Time: 15 minutes
Cook Time: 26 minutes
Course:Salad, Side Dish
Keyword:Avocados, Gluten Free, Kid Friendly, Salad


  • 2-3 Ears of Corn
  • 2 cups cherry or grape tomatoes
  • 1 large avocado or 1 ½ small avocado
  • ¾ cup white cheddar
  • 1 lime
  • ½ - ¾ cup chopped cilantro
  • 1 tbs olive oil
  • 1 tsp sea salt


  • Arrange a rack in the middle of the oven and heat to 375°F.
  • To speed the process up I microwave the corn for 6 minutes first
  • Roast Corn with a light drizzle of olive oil and salt for 20 minutes (this can be done ahead of time)
  • Once corn has cooled, cut corn off of the ears into a medium bowl
  • Quarter the tomatoes and toss into bowl
  • Chop the white cheddar cubes into ¼ - ½ inch pieces and place into bowl
  • Cut the avocado in half and then dice into ¼ - ½ inch pieces
  • Zest and juice lime into bowl
  • Add olive oil and salt and chopped cilantro and serve


Note 1: This can be made ahead of time and add the avocado at the last minute
Note 2: I make this and add serve it to my kids before I put the cilantro and lime in
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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