Tomato and corn salad with avocado dressing and buttermilk

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Savor the best flavors of summer in every bite with this tomato and corn salad. Sweet corn freshly plucked from the cob is paired with juicy ripe tomatoes, creamy avocado, crispy cucumbers, and spicy basil, then mixed with a buttermilk dressing. This easy garnish is ready in just 30 minutes and is packed with healthy vitamins and nutrients. It is the perfect companion for your favorite grilled recipes, to take to a shared meal or to enjoy alone.

Above: Tomato and corn salad with avocado, basil and buttermilk dressing on a concrete surface.

Oh HELLO summer there in a bowl. It is a pleasure to meet and eat you and love you until September.

It's * officially * corn season, and this tomato and corn salad is one of the easiest and sweetest summer salads you can and should make.

Side view detail of grilled corn and tomato salad with avocado, basil and creamy buttermilk dressing.

Fresh sweet corn straight from the cobs, juicy ripe tomatoes, creamy avocado, and fresh basil crusts combine with a spicy buttermilk dressing that, as kids say these days, is very, very extra.

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This salad is the perfect accompaniment to almost anything (we take it with grilled steak) and is an excellent choice for a picnic or shared meal. But it is also entirely appropriate to eat a single dish and call it dinner. Or lunch AND a few tablespoons of the leftovers are a delicious midnight snack.

How to cook corn for tomato and corn salad

There are several ways to cook corn for this salad, and each is delicious in its own right. Roast is our favorite for that lightly smoky flavor (plus one less dish to clean!).

  • Grilled: Grill whole corn in its leaves over high heat. Turn a quarter of a turn every 5 minutes or so, until the husks are charred and the corn is tender, about 20 minutes total.
  • Boiled: Remove the husks and silks from the corn. Drop the whole cobs in boiling water, cover, reduce the heat to medium to keep simmering and boil for 5-7 minutes, until the corn is tender but still shiny.
  • Sauteed: cut the kernels off the cob. Heat a tablespoon of olive oil over medium-low heat until it shines. Add grains and stir-fries, stirring frequently, until corn is tender, but not tender, about 10 minutes.
  • Raw: Avoid cooking completely and prepare this salad with raw grains! Just cut the kernels off the cobs and continue with the salad.

How to make buttermilk vinaigrette

Pour in the oil and vinegar and take a few minutes to make this creamy and spicy buttermilk dressing for your tomato and corn salad.

Overhead View: The ingredients for the buttermilk dressing in the bowl of a food processor.

I like to make this dressing in the food processor. This ensures that the garlic becomes nice and powdered, and the dressing is creamy, but not too thick.

Combine buttermilk, garlic, sour cream or Greek yogurt, lemon juice or white vinegar, a little dijon mustard, salt and a few turns of ground black pepper. Then mix it very well. Try the dressing. Too sour? Add more sour cream or Greek yogurt. Too rich? Add more lemon juice or vinegar.

Side view: buttermilk dressing mixed in a food processor with chopped chives added to the dressing.

Add some chopped chives to the dressing and give some legumes to incorporate. You're done. Wasn't it so easy?

The following recipe makes a generous portion of dressing, and you'll only need half. Leftovers are kept in the refrigerator for about a week and will thicken as they cool. Sprinkle the dressing over your favorite green salad or use it as a sauce for sliced ​​vegetables.

How to prepare tomato and corn salad step by step

Whether grilled, stir-fried or boiling corn, it's only thirty minutes from this deliciously sweet and tasty summer salad. The traditional tomato and corn salad is usually tossed with a vinaigrette, but I'm screaming to my southern roots tossing this version with a creamy, spicy buttermilk dressing. A little long ago, but the flavor is unmatched.

Grilled corn kernels in a glass bowl before and after mixing with the buttermilk dressing.

Cook the corn using one of the above methods, then cut the kernels off the cob. Are you afraid of cutting the beans? Fear not, this flawless Food and Wine method is my choice, without clutter and with all fingers intact.

Add a quarter cup of buttermilk dressing to the corn kernels, then gently mix; This step will help break some of the beans and ensure that the dressing reaches every corner of each bean.

Overhead view of diced avocado, cucumber, tomato and green onion slices on a cutting board.

Chop the rest of the salad ingredients: diced avocado, quartered cherry tomatoes, diced English cucumber, and sliced ​​green onions.

The ingredients for the tomato and corn salad in a glass bowl before mixing: grilled corn kernels, diced avocado, cherry tomatoes, diced cucumber, basil, and buttermilk dressing.

Add the vegetables to the bowl, along with a generous handful of chopped fresh basil.

Above, tomato and corn salad with buttermilk dressing in a glass bowl with a wooden spoon.

Fold the remaining ingredients in the salad, adding another half a cup of the dressing, until everything is evenly distributed and just covered with the dressing. Don't get too heavy on the dressing – you want to cover the ingredients, but you don't want to end up with a puddle of dressing at the bottom of the bowl or the salad will soak up pretty quickly.

Overhead detail image of grilled tomato and corn salad with avocado and basil.

Taste the seasoning and add more salt and pepper if necessary. Serve immediately, or chill and serve cold. This salad can be left at room temperature for a party or meal, but don't leave it in direct sunlight for more than an hour. Leftovers keep well up to 2 days in the refrigerator (avocado gets a little weird after that).

Tomato and corn salad variations

  • Add cheese: Feta cheese, ricotta salata, and fresh cheese are good options. Start by adding half a cup.
  • Use different herbs: parsley is a good substitute for fresh basil, or a combination of parsley and fresh oregano.
  • Use red onion instead of green onion for a more intense flavor.
  • Make it a meal: add diced grilled chicken or black beans.

More summer salad recipes

Side view, tomato and corn salad with avocado, basil, and buttermilk vinaigrette in a blue and white bowl on a concrete surface with a garnish of dressing.

DID YOU MAKE THIS TOMATO CORN SALAD? I would love to know how it turned out! LEAVE A COMMENT AND A CLASSIFICATION BELOW 👇

Tomato and corn salad with avocado dressing and buttermilk

Whether grilled, stir-fried or boiling corn, it's just thirty minutes from this deliciously sweet summer salad. The traditional tomato corn salad is usually tossed with a vinaigrette, but I'm screaming to my southern roots tossing this version with a creamy, spicy buttermilk dressing. A little long ago, but the flavor is unmatched.

Course: Salad, garnish

Cuisine: American, Gluten-free, Vegetarian

Preparation time: 10 minutes.

Cook time: 20 minutes.

Total time: 30 minutes

Servings: 6 as a garnish

Calories: 242kcal

Ingredients

Tomato and Corn Salad

  • 4 ears of corn
  • 12 oz cherry tomatoes, quartered
  • 2 medium avocados, cut into 1/2 "pieces
  • 1 English cucumber, seeded and diced into 1/2 "pieces
  • 4 green onions, thinly sliced
  • 1/2 cup fresh basil, torn or chopped

Buttermilk dressing

  • 1 cup buttermilk
  • 1/2 cup sour cream or Greek yogurt
  • 3 tablespoons of fresh lemon juice or white vinegar
  • 2 cloves of garlic
  • 2 teaspoons of dijon mustard
  • 1 teaspoon of kosher or sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chopped chives

Instructions

  • Heat a grill over high heat. Place the corn, with the husks intact, directly on the racks. Grill the cobs for 20 minutes, turning a quarter of a turn every 5 minutes, until the shells are charred. Remove corn from grill and let cool slightly.

  • Prepare buttermilk dressing. Combine buttermilk, sour cream, lemon juice, garlic, mustard, salt, and pepper in the bowl of a food processor. Process until garlic is pulverized and dressing is smooth and frothy, about 30 seconds. Add the chopped chives until pulse 3-5 times. Try the seasoning and adjust additional sour cream (if too sour), lemon juice (if too rich), or salt and pepper as needed.

  • Cut the kernels off the ears. Combine corn kernels with 1/4 cup buttermilk dressing. Add tomatoes, avocados, cucumber, onions, and basil, and stir to combine, adding an additional quarter cup of dressing. Serve immediately, or chill and serve cold. Leftovers are stored for up to 2 days in a tightly closed container in the refrigerator.

Notes

Don't grill? No problem! Alternatives for cooking corn cobs for this salad:

  • Boiled: Remove the husks and silks from the corn. Drop the whole cobs in boiling water, cover, reduce the heat to medium to keep simmering and boil for 5-7 minutes, until the corn is tender but still shiny.
  • Sauteed: cut the kernels off the cob. Heat a tablespoon of olive oil over medium-low heat until it shines. Add grains and stir-fries, stirring frequently, until corn is tender, but not tender, about 10 minutes.
  • Raw: Avoid cooking completely and prepare this salad with raw grains! Just cut the kernels off the cobs and continue with the salad.

You will have an additional bandage remaining. Store it in the refrigerator for up to two weeks and use it to garnish green salads or as a dipping sauce. The dressing amounts can also be cut in half.

Nutritional information

Calories: 242kcal (12%), Carbohydrates: 34g (11%), Proteins: 6g (12%), Fats: 12g (18%), Saturated fats: 4g (20%), Polyunsaturated fats: 1g, Monounsaturated fats: 6g , Trans fat: 0 g, Cholesterol: 5 mg (2%), Sodium: 210 mg (9%), Potassium: 812 mg (23%), Fiber: 8 g (32%), Sugar: 11 g (12%) ), Vitamin A: 1900% (1900%), Vitamin C: 28.1% (28%), Calcium: 130% (130%), Iron: 1.3% (1%)

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