Corn and Avocado Salad Recipe

Name: Corn and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher Salt; 4 ears of corn, shucked; 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced; Juice of 1 lemon; 2 pints grape tomatoes, sliced in half lengthwise; 2 red bell peppers, seeded and 1/2-inch diced; 1 cup chopped red onion; 1/4 cup seeded and minced jalapeno peppers, seeded; 1 lime, zested; 1/2 cup freshly squeezed lime juice; 1/4 cup good olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon minced garlic; 1/2 teaspoon ground cayenne pepper

Servings: persons

Kosher Salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

1
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
2
Drain and immerse the corn in ice water to stop the cooking and to set the color.
3
When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
4
Toss the avocados with the lemon juice and add them to the bowl with the corn.
5
Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
6
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables.
7
Toss well.
8
Keep refrigerated until ready to serve.

282

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Kosher Salt, 4 ears of corn, shucked, 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced, Juice of 1 lemon, and more.

Yes, Corn and Avocado 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.

Corn and Avocado Salad

How did you like this recipe?

Frequently Asked Questions