Easy Avocado and Corn Salad

August 22, 2022

Appetizers and Sides

By: Chris Petrellese 

Celebrate summer with this delicious and easy avocado corn salad. This recipe contains fresh ingredients and can be enjoyed as a side dish or dip with tortilla chips. Let’s get cooking!

horizontal photo of Avocado and Roasted Corn Salad in white bowl

Avocados and corn are two ingredients that we love to cook with, especially in the summer. The bright flavors of the salad will have you making this recipe time and time again.

ingredients for Avocado and Roasted Corn Salad

Here’s What You Need to Make This Avocado and Corn Salad


  • Vegetables: For this salad, you need corn, avocado (obviously), and tomatoes and jalapenos. If you want your salad spicer, leave in some of the seeds from the jalapeno. For the corn, you can use either a frozen bag of corn or fresh corn on the cob.
  • Oil: We recommend using olive oil for this recipe, but if you want to use another oil like avocado, that works well too. 
  • Herbs: Scallions and cilantro are the two herbs included in this recipe. For the scallions, we give them a quick char which gives them a smokey flavor, providing this salad with an extra burst of flavor. 
  • Spices: Only salt and pepper are needed for the salad, but we will spice things up more in the dressing.


  • Alliums: Both shallot and garlic will help bring the flavor to life in our dressing. If you’re not familiar with or have never cooked with shallots, it’s a hybrid between an onion and garlic.
  • Limes: For some extra tang, we add lime juice and the zest of a lime to our dressing. If you want to swap lime juice for lemon juice, you can also do that, but lime is preferred. 
  • Oil: We prefer olive oil for this recipe, but feel free to replace it with any neutral oil. Our second recommendation would be avocado oil. 
  • Vinegar: We prefer white wine vinegar for this dressing because it’s a bit more balanced than other vinegar. It’s not too sour and not too sweet. However, if you don’t have white wine vinegar, you can always substitute it with red wine vinegar or apple cider vinegar. 
  • Sweetener: To provide a dash of sweetness to our dressing, we like to add agave. Other sweeteners such as maple syrup or sugar would work too. 
  • Spices: The spice blend for this dressing is simple—cumin, chili powder, salt, and pepper. 

Additional Equipment:

vertical photo of Avocado and Roasted Corn Salad in white bowl

A Salad or a Salsa? 

We’ve been mixing up the terms salad and salsa in this recipe because it can be enjoyed as both. If you want to serve it as a salsa, pair it with tortilla chips or your favorite chip. If you’re going to do it as a salad, it makes the perfect side to pair with burgers, dogs, bbq tofu, or any other summer entrees. 

You can also mix this recipe into romaine lettuce or any lettuce of your choice to get some greens in if that’s your goal or how you prefer to enjoy this. 

Another fun way to enjoy this recipe is topped over tacos with a bit of fresh cilantro and extra lime juice. *chefs kiss*. 

Fresh or Frozen Corn? 

Fresh corn is always best, but it may not be available depending on the time of year you make this. If this is the case, using frozen corn and charing it in a cast iron pan will do the job nicely. Some stores, like Whole Foods, sell frozen fire-roasted corn, which will remove some effort to make this recipe. If time and convenience are your main priority, opting for frozen corn may be ideal. 

If you want to grill your corn instead of shucking it and then cooking it in a cast iron pan, you can leave the husks on and refer to our in-depth guide here. 

vertical photo of Avocado and Roasted Corn Salad in white bowl

Storing the Avocado and Corn Salad

This salad can be stored in an air-tight container in the refrigerator for up 5-7 days, but chances are it won’t last that long. Please discard it if it looks or smells funky before the 5-7 days! 

Looking for Similar Recipes? We’ve Got You Covered.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

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vertical photo of Avocado and Roasted Corn Salad in white bowl

Easy Avocado and Corn Salad

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Diet: Vegan


Celebrate summer with this delicious and easy avocado corn salad. This recipe contains fresh ingredients and can be enjoyed as a side dish or dip with tortilla chips. Let’s get cooking!



  • 5 scallions
  • 3 ears of corn, shucked
  • 2 tablespoons olive oil
  • 1 jalapeño, seeds removed and diced
  • 1 tomato, diced
  • 2 ripe avocados, diced
  • ⅓ cup of cilantro, chopped
  • Salt and black pepper to taste


  • 1 shallot, diced
  • 2 cloves of garlic, grated
  • 3 limes, juiced
  • Zest of 1 lime
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon agave
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • Pinch of black pepper


  1. Heat a cast iron or heavy-bottomed pan over medium heat. Add the scallions and cook for 2-3 minutes on each side until charred. Remove from heat and chop. Set aside.
  2. Using a knife, cut the corn kernels off the cobs. The neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl.
  3. Heat the same pan over medium heat. Add 2 tablespoons of olive oil and the corn kernels. Cook, occasionally stirring, until the kernels are lightly charred, 8-10 minutes. Season with salt and pepper and set aside to cool.
  4. Add all the dressing ingredients to a large bowl and whisk together.
  5. Then add the corn, charred scallions, jalapeño, tomato, avocado, and cilantro. Toss to combine. Season with salt and pepper to taste.
  6. Chill in the refrigerator for 15 minutes before serving.


  • To roast corn in the oven, brush olive oil on each ear of corn and season with salt and pepper. Wrap ears individually in aluminum foil and bake at 400 degrees F for 30 minutes, flipping halfway. Open the foil and broil until charred as desired.
  • For a spicier salsa, don’t remove the jalapeño seeds.
  • If making ahead of time, add the diced avocado just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side / Appetizer

Keywords: Summer, salad, avocado, corn, salsa, dip, plant based, vegan

Disclaimer: This page may contain affiliate links, meaning that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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