Corn Tomato Avocado Salad is an explosion of Tex-Mex flavors and summertime textures, with fresh roasted corn, juicy tomatoes, creamy avocado, minced jalapeño, crumbled cotija cheese, and fresh cilantro in a zippy lime vinaigrette!
2fresh jalapeñosseeds & membranes removed and finely diced
½cupchopped fresh cilantro
3largeripe avocados, diced & tossed in fresh lime juice
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.
Place the corn in a very large bowl. Add the tomatoes, jalapeños, cotija 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.
You may use frozen (thawed) corn in place of the fresh corn.