Avocado Corn Salad Recipe
Fresh sweet corn, generous chunks of creamy avocado, crisp red onion, scallions, cilantro, and a simple lime and olive oil dressing with a touch of chili powder. This avocado corn salad is a no-dairy creamy summer side that comes together in about 35 minutes and disappears just as fast.
Servings: 6
Calories: 417kcal
Ingredients
- 4 ears of corn
- 5 avocados
- 1 small red onion
- 1/2 cup diced scallions
- 2 limes - juice only
- 1/4 cup olive oil or avocado oil
- 2 tbsp minced fresh cilantro
- 1 tsp chili powder
- salt
Instructions
Cooking corn on stove-top:
- Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
- Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.
- Take all the corn out onto a cutting board and let it cool enough to be handled.
Cooking corn on a grill:
- Prepare your charcoal until it’s ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
- Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.
- Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.
- Take corn off the grill and let it cool until it can be handled.
Avocado Corn Salad:
- To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
- Dice red onion and scallions and add it to the pot as well.
- Mince cilantro and mix it in with the corn and onions. Add salt and chili powder.
- Cut each avocado in half and take out the pits. Peel avocado skin off and dice the meat into cubes. Add diced avocado to the mixed veggies in the bowl.
- Squeeze lime juice all over the avocado and add oil. Gently mix in avocado until just evenly incorporated.
- Serve right away.
Video
Notes
- Corn options: Fresh corn on the cob gives the best texture and flavor. Frozen corn (thawed and patted dry) is a good substitute. Canned corn works but will be softer; drain it very well.
- Avocado ripeness: You want avocados that yield to gentle pressure but still feel firm. Overripe avocados will mash completely when stirred in, losing all texture.
- Make ahead: Cook the corn up to 2 days ahead and store in the fridge. Mix in everything except the avocado up to 24 hours ahead. Add the avocado and lime juice right before serving.
- Storing: 1 to 2 days, refrigerated. Press plastic wrap directly against the surface of the salad before sealing to slow the avocado from browning.
Nutrition
Calories: 417kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Sodium: 30mg | Potassium: 1055mg | Fiber: 13g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 30.3mg | Calcium: 38mg | Iron: 1.7mg