Corn Avocado Cherry Tomato Salad

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This flavorful salad from Simona Carini offers a rainbow of colors and is a perfect end of summer treat.


Corn Avocado Cherry Tomato Salad

  • 2 ears of corn, silk removed, wrapped in the husks
  • 5 ounces shelled edamame
  • 30 cherry tomatoes, halved lengthwise
  • ½ dry pint blueberries, rinsed
  • 1 medium-sized ripe avocado
  • 1½ teaspoons Meyer lemon juice (or regular lemon juice)
  • Fine sea salt, to taste
  • A few leaves of fresh mint, chiffonaded


  1. Preheat oven to 450°F.
  2. Place corn on a baking sheet and roast in the oven for 20 minutes. Cool briefly, then remove the husks. Working over a shallow bowl or pyrex dish, use a sharp knife to scrape the kernels from the cob. (Save the empty cobs to make stock or broth.) Place the corn in a serving bowl.
    Prepare the edamame according to package directions. Add the edamame, tomatoes, and blueberries to the corn.
  3. Cut the avocado in half. Dice one half and add to the salad.
  4. Dice the other avocado half and place in a ramekin. Add the lemon juice and a few pinches of salt and mash the avocado with a fork. Add to the salad and gently toss.
  5. Sprinkle the mint over the salad and toss again. Serve immediately.

Kitchen Tips

  • If the corn has already been husked, Simona suggests wrapping the cobs in foil before roasting.
  • Simona suggests a number of variations: Use quartered strawberries instead of blueberries and/or fresh (blanched and skinned) fava beans instead of edamame, and/or orange mint instead or traditional mint.

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