Corn Avocado Salad pairs sweet corn cut straight from the cob with creamy avocado, roasted red peppers, fresh herbs, and a bright lime-honey dressing. It’s a chilled, make-ahead summer salad that’s ideal for cookouts, BBQs, and potlucks.
When local markets brim with summer corn, I stock up — it’s sweet, versatile, and inexpensive. This corn avocado salad celebrates peak-season produce and comes together quickly. Use raw kernels straight from the cob for a crisp bite, or roast or boil the corn first for added sweetness and depth.
Recipe Highlights
- Make Ahead – This salad chills well and is perfect prepared the morning of a gathering. Serve cold or let it sit at room temperature for a short while before eating.
- Time-Friendly – Use jarred roasted red peppers to save time, or roast fresh peppers on the grill or in a hot oven in about 20 minutes.
- Fresh Flavor – In-season corn, ripe avocado, and roasted red peppers combine for a bright, balanced summer side dish.
The Ingredients
This salad is all about vibrant, fresh ingredients. Each component adds texture and flavor, so aim for ripe avocado, crisp corn, and well-roasted peppers.
- Sweet corn – Fresh ears, yellow or white.
- Roasted red bell peppers – Use freshly roasted peppers or a jar of roasted peppers.
- Avocado – Ripe but not mushy.
- Jalapeño – Seeded and finely diced; swap in serrano or omit for less heat.
- Lime – Fresh lime juice brightens the dressing.
- Honey – Or maple syrup or agave for a vegan option.
- Extra virgin olive oil
- Kosher salt and black pepper
- Cilantro – Or parsley if you prefer a milder herb.
Step by Step Instructions
This salad is straightforward to assemble. Roast or cook the corn and peppers if you like, then combine the chopped ingredients and toss with a simple lime-honey vinaigrette.
Step 1 — Roast or cook the corn and peppers (optional)
Fresh corn can be used raw, but cooking concentrates the sweetness. To roast, preheat the oven or grill to 450–500°F. Lightly oil corn and whole bell peppers and arrange on a foil-lined pan. Rotate every 5 minutes for about 15–20 minutes until peppers are blackened and tender and kernels have light browning. Let cool. For roasted peppers, place them in a bowl and cover briefly to steam, then peel away skins and remove seeds.
Step 2 — Prep the remaining ingredients
To cut kernels from the cob, stand each cooled ear upright on a stable surface or over a bowl and slice downward with a sharp knife. Chop roasted peppers, dice avocado, finely chop cilantro, and mince the jalapeño (remove seeds if you want milder heat). Aim for similar-sized pieces so each bite is balanced.
Step 3 — Make the dressing and combine
Whisk 1 1/2 to 2 tablespoons fresh lime juice with 2 teaspoons honey, then slowly whisk in 1/4 cup extra virgin olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Drizzle the dressing over the corn mixture and toss gently to coat. Chill for at least 30 minutes to let flavors meld; it’s best within the first 12–24 hours but will keep up to 2–3 days refrigerated.
FAQs
Make it the morning of your event or up to a day in advance for best texture. It remains acceptable for up to 2–3 days refrigerated, though avocado will darken slightly over time.
Fresh corn is preferred for texture and flavor. If using frozen, thaw thoroughly and drain; canned corn tends to be softer and less sweet.
Absolutely. Boiled corn is sweet and works well, and leftover boiled ears are perfect for this salad. Raw kernels also work if you’re short on time.
Need Dinner Inspiration?
Serve this corn avocado salad alongside grilled chicken, classic potato salad, or warm garlic bread for a simple, satisfying summer meal.
Recipe — Avocado Corn Salad with Roasted Red Peppers
Servings: 8 | Prep: 20 mins | Cook: 25 mins | Total: 45 mins
Ingredients
- 5 ears sweet corn (yellow or white)
- 2 medium avocados, diced
- 12 oz jar roasted red bell peppers, drained, or 3 roasted fresh peppers, diced
- 1/4 cup cilantro, chopped (or parsley)
- 1/3 cup diced jalapeño (about 1 large), seeds removed if desired
- 1/4 cup lime juice (about 1 1/2–2 limes)
- 2 tsp honey (or maple syrup/agave)
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the corn if desired: boil until tender or roast on a foil-lined sheet at 450–500°F with the peppers. Rotate frequently until corn is lightly browned and peppers are blackened and soft.
- If roasting peppers, place them in a bowl and cover to steam, then peel and remove seeds before dicing.
- While corn and peppers cook, remove seeds from the jalapeño and finely dice. Chop cilantro and dice avocado; set aside.
- When corn is cool enough to handle, stand each ear upright and slice kernels off into a bowl.
- Add roasted peppers, jalapeño, cilantro, and avocado. Sprinkle with salt and pepper.
- Whisk together lime juice, honey, and olive oil to make the dressing. Drizzle over the salad and toss gently to combine.
- Chill at least 30 minutes before serving. Consume within 2–3 days for best quality.
Notes
- Use jarred roasted peppers for convenience or roast fresh peppers for the best flavor.
- Swap parsley for cilantro if preferred.
- Raw corn works in a pinch, but cooking brings out more sweetness.
Nutrition (per serving, approximate)
- Calories: 212 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 15 g
- Fiber: 6 g