Corn, Avocado, and Tomato Salad (or Dip) with Honey Lime Dressing
  • 3 medium ears fresh corn (about 2 to 2½ cups)
  • 1 pint grape tomatoes, cut in half
  • 4-5 green onions sliced
  • ½ cup (2 ounces) shredded queso or Monterrey jack cheese
  • 2 Avocados, diced
For the dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 clove minced garlic (1/2 teaspoon)
  • 3-4 tablespoons minced cilantro, or to taste
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  1. Bring a pot of water to a boil.
  2. Add the 3 ears of corn, cover and bring back to a boil.
  3. Turn the heat off, leaving the pot on the hot burner.
  4. Let the corn cook for 5 minutes.
  5. Remove the corn and set aside to cool.
  6. When cool enough to handle, use a sharp knife to cut the corn off of the cob.
  7. Cover and place in the refrigerator until cooled.
  8. Place the tomatoes, green onion, and cheese in a bowl.
  9. Add the cooled corn.
  10. Make sure it is cool or it will melt your cheese.
  11. In a small jar, combine all the dressing ingredients and shake well to combine.
  12. Pour over the tomato mixture.
  13. Place in the fridge for 2-3 hours to allow the flavors to blend.
  14. Right before serving add the diced avocado and stir gently to combine.
Cook's Notes:
  1. I like to add my avocado right before serving so it is bright and fresh looking.
  2. Check out my recipe for Chipotle, Corn, and Avocado Salad for how I dice my Avocados.
  3. I sometime use pepper jack cheese if I want to give this a little kick!
Recipe by Sunflower Supper Club at