Avocado Corn Salad Recipe

Name: Avocado Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cut corn, fresh or frozen; 1 tablespoon vegetable oil; 2 tablespoons water; 1 teaspoon ground cumin; 1 pinch cayenne or 1 pinch red pepper flakes; 1 avocado; 2 tablespoons fresh lime juice; 1/2 medium red bell pepper; 2 tablespoons minced red onions; salt; 1 dash hot pepper sauce; chopped fresh cilantro

Servings: persons

1 cup cut corn, fresh or frozen
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne or 1 pinch red pepper flakes
1 avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons minced red onions
salt
1 dash hot pepper sauce
chopped fresh cilantro

1
In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
2
Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
3
Uncover and continue to cook for a few minutes to evaporate the excess moisture.
4
Set skillet aside to cool.
5
Slice the avocado in half lengthwise and remove the pit.
6
Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
7
Add in the lime juice and stir.
8
Chop the bell pepper into 1/2 inch pieces and add to the bowl.
9
Add the red onion and cooked corn; stir to combine.
10
Add salt and hot pepper sauce to taste.
11
Sprinkle fresh chopped cilantro on top.
12
Serve immediately or chill, then serve.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cut corn, fresh or frozen, 1 tablespoon vegetable oil, 2 tablespoons water, 1 teaspoon ground cumin, and more.

Yes, Avocado Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Corn Salad

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