Description
This vibrant and refreshing Fiesta Corn and Avocado Salad brings together sweet corn, creamy avocado, zesty lime, and crunchy red onion for a bold, colorful dish that’s perfect for potlucks, BBQs, or weeknight meals. It’s gluten-free, vegan, and easily adjustable for spice. Serve it as a side, a dip, or add protein for a full meal.
Ingredients
3 cups fresh corn kernels (grilled, boiled, or raw)
2 ripe avocados, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 small jalapeño or red chili, finely chopped (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook the corn using your preferred method (grill, boil, or raw). Let it cool and cut the kernels off the cob.
2. Dice the red onion, chop the cilantro, and cube the avocados into bite-sized pieces.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Stir in the chili if using.
4. In a large bowl, combine corn, avocado, onion, and cilantro. Drizzle with dressing.
5. Gently toss to mix everything, being careful not to mash the avocado.
6. Chill for 15 minutes before serving to let the flavors come together.
Notes
Use ripe but firm avocados to prevent mushiness during mixing.
If you’re prepping ahead, store ingredients separately and combine just before serving.
To add protein, mix in grilled shrimp, chicken, or black beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: avocado salad, corn salad, vegan side, summer recipe