tex mex - corn, tomato & avocado salad

Photo and recipe by  Five Heart Home  

Photo and recipe by Five Heart Home 


For the dressing:

  • 1/3 cup fresh-squeezed lime juice, plus additional lime juice for coating avocado
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoon salt
  • Freshly ground black pepper

For the salad:

  • 4 ears fresh non-gmo corn, roasted, shucked, & kernels sliced from cobs (about 3 1/4 cups kernels)
  • 1 pint grape tomatoes, halved
  • 2 fresh jalapeños, seeds & membranes removed and finely diced
  • 4 ounces feta cheese, crumbled
  • 1/2 cup chopped fresh cilantro
  • 3 large, ripe avocados, diced & tossed in fresh lime juice


  1. Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
  2. Place the corn in a very large bowl. Add the tomatoes, jalapeños, feta cheese, and cilantro to the bowl. Pour the dressing over the top and gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, gently stir in the diced avocado.
Jamiess, dinner