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vertical photo of Avocado and Roasted Corn Salad in white bowl

Easy Avocado Corn Salad Recipe


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

Description

Celebrate summer with this delicious Avocado Corn Salad! It’s made with fresh, juicy corn, ripe tomatoes, creamy avocado, and a bright and zesty chili lime dressing. The delicious combination of flavors and textures will keep the whole family coming back for more!


Ingredients

Salsa:

  • 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

Dressing:

  • 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

Instructions

  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.

Notes

  • 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