This corn salad is one of our favorites, along with our tomato and corn salad and grilled corn salad with sausage. We roast the corn in the oven until it’s slightly charred which brings out the corn’s inherent sweetness. Then we toss it with some crisp vegetables, creamy avocado, and a smoky citrus dressing to bring it all together. It’s super quick and satisfying to make. This lettuce-free salad is what we bring to parties and picnics all summer long, and it always disappears quickly. You can enjoy it as a salad, scoop it up with tortilla chips, or use it as a burger topping!
Frozen corn – we use frozen corn to make this salad year-round. You can absolutely use fresh corn on the cob if it’s in season. You’ll need 3 large cobs with the kernels cut off. Celery stalks – make sure your celery stalks are firm for a wonderful crunch. Red bell pepper – we like the color that red bell pepper adds to this salad, but any color of bell pepper like orange or yellow will work. Red onion – red onion is sweeter and milder than other onion varieties. It adds color, crunch, and flavor. Avocado – a ripe avocado that’s still somewhat firm will hold up well in this salad.
Lemon juice – fresh lemon juice is best. It adds acidity and brightness. You can also use fresh lime juice if you prefer. Vegetable oil – a neutral vegetable oil like olive oil or avocado oil is what we use. Fresh mint – mint has a subtle sweetness and cool taste, making this dressing extra refreshing. Basil also tastes delicious if you have some on hand. Adobo sauce – adobo sauce is what chipotle peppers in adobo come packaged in. Our kitchen hack is to buy a can of chipotle peppers in adobo sauce, purée them, then store them in a jar in the fridge to use in a variety of ways. Maple syrup – the sweetness of maple syrup rounds out the dressing. Sea salt + pepper
This salad with avocado and corn is really versatile so feel free to add or swap ingredients based on what’s in season, or what you have on hand. Here are a few of our favorite ideas:
Cherry tomatoes – if you’re making this salad in the summer, cherry tomatoes are a great idea. Slice them in half or quarters and toss them in. Cucumbers – we love the fresh, cooling, and crunchy taste of cucumbers. No need to peel them. Just dice them up and toss them in. Feta cheese or cotija cheese – crumble in some feta or cotija cheese for a salty cheesy taste. Fresh herbs – we use mint in the dressing but cilantro, basil, and chives all taste great, too.
Sweet corn screams summertime, but this corn and avocado salad is delicious any time of year. It’s a great salad for picnics, potlucks, and backyard BBQs. It tastes great with a healthy burger, grilled sausage, fish, or shrimp, and Mexican foods of all kinds!
Did you make this?
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