Summer Corn, Tomato and Avocado Salad are delicious topped with a Buttermilk-Dijon Dressing, goes great with anything you’re grilling!
Corn Tomato and Avocado Salad
Take advantage of the end of summer with sweet corn and delicious ripe tomatoes with this easy side dish, perfect to go along anything you ‘re grilling! Also great as a light lunch, and the dressing is creamy yet light, the perfect compliment.
This has been my go-to salad these past few weeks. I even brought it to a pool party and it was all the rave. With fresh tomatoes coming out of my garden I am taking advantage as much as I can as I know my summer tomato days are numbered.
How To Cook Corn
Summer corn is so sweet you don’t have to cook it, but if you wish you can. Try grilling it directly on the flame until the corn chars, about 10 minutes. Or the quickest way to cook it is to microwave it. To cook, microwave 3 minutes with husk on, then let cool and peel.
More Summer Salad Recipes You Might Enjoy:
- Creamy Shrimp and Celery Salad
- Southwestern Black Bean, Quinoa and Mango Salad
- Summer Tomato Salad
- Chopped Wedge Salad
- Chilled Watermelon Cucumber Feta Salad
Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
For the dressing (makes 3/4 cup):
- 1 tbsp minced shallots
- 2 teaspoons Dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp 1% buttermilk
- 2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/2 teaspoon kosher salt
- pinch black pepper
For the Salad:
- 1 head romaine, chopped (about 5 cups)
- 1 medium corn on the cobb, cooked and cut off husk*
- 4 to 5 large grape tomatoes, quartered
- 1/2 large avocado, 3 oz, sliced
- 1/4 cup sliced red onion
- *Quickest way to cook the corn is put it in microwave 3 minutes with husk on, then let cool and peel.
- Whisk all the dressing ingredients together.
- Place lettuce in a large bowl, top with corn, tomatoes, avocado and red onion and drizzle with dressing.
34 comments on “Summer Corn, Tomato and Avocado Salad with Buttermilk Dressing”
I grilled this weekend and made this salad to go with it. It is absolutely delicious! I plan to add this to my regular rotation 🙂
Love this salad dressing! Would be great on several salads! THANK YOU, SO MUCH
One of my all time favorites!
This dressing was amazing! Can you please tell me the serving size/freestyle points this would be?
The serving size for the salad is 1 1/2 cups, 3 FS points
The flavors in this pair PERFECTLY with the Grilled Cumin Pork Tenderloin. Yum!
Loved this salad!
I love this dressing and would like to use it with other salads. How many WW Freestyle Points per serving would the dressing alone be, and what would a serving size be?
When corn isn’t in season, can you use frozen kernels?
Best salad dressing we have found (but we use crushed garlic). Sometimes we add capers too 🙂 We use this dressing on so many salads – it’s always in our fridge.
Great! Glad you enjoyed it Ann!
How many folks will it serve?
Loved the actual salad, but the dressing was WAY too “vinegary” for us. We used homemade ranch dressing instead.
I had for lunch two days in a row!!! Healthy delicious! ????
This dressing is amazing! I made it with arugula and tomatoes tonight. So yummy!
I’m making this for dinner tonight! Trying to squeeze out all the last tastes of summer before I pull out my slow cooker for the soups and chilis of fall, and this looks just about perfect.
This was so yummy. The fresh corn is the secret along with that great dressing. Love all the fresh veggies in this salad.
How many servings do you think this makes? Would like to try it for a party but want to have enough.
Made this for dinner tonight. Delish! I added some fresh cilantro and a jalapeño, and I put some shrimp on top. Soooo good!
Did this as above (with the chic and basil) and was delicious! Totally agree no need to cook the corn when in season. Also – I subbed apple cider vinegar as was what I had in the house and was delicious – gives a touch of sweetness. Decreased the salt by quite a bit – only 1/8 tsp and didn’t need any more than that at all.
Going to do this tonight and grill some chix to top it off and make an entree out of it! Think I’ll throw some fresh julienned basil on top as well for a little seasonal freshness! Thanks!
Made this for lunch today. It was delicious!
Most of us remove the husk and then remove the corm from the cob…
Can you eat the leftovers the next day? I wasn’t sure how the avocado would do?
I ate last night’s dinner leftovers today for lunch. Avocado was fine 🙂
I did not have any buttermilk and did not want to buy a big carton fir 6 tbsp, so I looked online and found I could make some out of Greek yogurt and milk. I used non fat yogurt and milk. I just added enough milk to the yogurt to get the consistency of buttermilk. The dressing tastes wonderful! We are having for dinner tonight. Have my corn cooked and cut off the cob.
Delicious! I cut the corn off the cob (i used two!) and sautéed it in a pan. It would also have been good on the grill. I also increased the tomatoes . The dressing is fabulous. This is a great summer salad!
Does the dressing keep a day or two? I’d like to make it the night before.
Yes! And the dressing is wonderful.
This looks so good- I think I will make this for dinner tonight! Thank you!
Can soured milk be subbed for the buttermilk? This happens often in the summer. Thanks for all the great recipes!
No need to cook the corn! We’ve got a bounty of silver queen corn and it’s so so so delicious cut right of the cob raw. Tastes like candy!
Thank you Carly, I was just wondering about cooking the corn. If I make this I wouldn’t cook it. At least this time of year ????
Do you think red onions would work for the dressing? Cannot wait to make this tonight for dinner!