Corn Avocado Salad combines sweet corn cut from the cob, ripe avocado, roasted red peppers, fresh herbs, and a simple lime-honey dressing. Chill it for a refreshing summer side that’s perfect for cookouts, BBQs, and potlucks.
Every summer, when the heat rises, fresh sweet corn appears at the farmers market and roadside stands. It’s abundant and affordable, and I take advantage of that peak season to make salads, sides, and simple meals that highlight the corn’s natural sweetness.
We enjoy this corn avocado salad alongside other summer favorites like creamed corn, cornbread with fresh kernels, or smoky grilled corn. This salad is a bright, make-ahead option that showcases in-season produce.
Recipe Highlights
- Make Ahead – This salad benefits from chilling. Prepare it a few hours before serving or the morning of a party and serve cold or at room temperature.
- Time-Friendly – Use jarred roasted peppers to speed things up, or roast fresh peppers in about 20 minutes for more depth of flavor.
- Fresh Flavor – Sweet corn, ripe avocado, and roasted red peppers create a fresh, balanced salad that works well as a side or light main.
The Ingredients
Each ingredient brings bright, fresh flavor and a pleasant texture contrast. Use the best produce you can find for the most vibrant result.
- Sweet Corn – Fresh ears, yellow or white — either works.
- Roasted Red Bell Peppers – Roast your own or use a jar of roasted peppers for convenience.
- Avocado – Choose ripe but firm avocados so they hold their shape in the salad.
- Jalapeño – Seed and mince to control heat; substitute serrano for more spice or omit for a milder salad.
- Lime – Fresh lime juice brightens the dressing; bottled juice can be used in a pinch.
- Honey – Balances the lime; swap maple syrup or agave if desired.
- Extra Virgin Olive Oil
- Salt & Pepper
- Cilantro – Parsley is a fine substitute if you prefer.
Step by Step Instructions
This salad is straightforward: prep the produce, toss with a simple dressing, and chill. Below are easy steps to follow.
Step 1 (Optional): Roast the Corn and Peppers
Fresh sweet corn can be eaten raw, but cooking draws out extra sweetness. If you choose to roast, preheat the oven or grill to 500°F. Lightly oil the corn and whole peppers and place on a foil-lined pan. Rotate every 5 minutes for about 20 minutes, until peppers are blackened and soft and the corn develops light browning.
Allow the corn to cool slightly. If you roasted peppers, place them in a covered bowl to steam for a few minutes, then peel off the skins, remove seeds, and dice.
Step 2 – Prep Remaining Ingredients
To cut the kernels, stand each cooled ear upright in a bowl (a small upside-down bowl inside a larger bowl helps) and run a sharp knife down the cob to remove the kernels. Dice roasted peppers, avocado, jalapeño, and cilantro into pieces roughly the size of the corn kernels so each bite is balanced. Add everything to a large bowl and season with salt and pepper.
Step 3 – Make the Dressing
Whisk 1 1/2 to 2 limes of fresh lime juice with 2 teaspoons honey, then slowly whisk in 1/4 cup extra virgin olive oil until combined. Alternatively, combine in a jar and shake. Drizzle the dressing over the salad and toss gently to coat. Chill for at least 30 minutes, up to a few hours, to let flavors meld.
FAQs
Best within 12–24 hours after making, though it will keep up to 3 days in the refrigerator. Avocado may darken slightly over time; toss again with fresh lime juice before serving if needed.
Fresh corn gives the best texture and flavor. Frozen or canned corn can work, but texture and sweetness will differ.
No — raw, boiled, grilled, broiled, or roasted corn all work. Roasting or boiling enhances sweetness but raw kernels are fine for a quick version.
Need Dinner Inspiration?
Pair this salad with grilled chicken, potato salad, or fresh rolls for a complete summer meal.
- Soy-marinated grilled chicken
- Classic potato salad
- Garlic bread rolls
Love Roasted Red Peppers?
Roasted red peppers add sweet, smoky depth — try them whenever you want more flavor in salads, sandwiches, or dips.
Avocado Corn Salad with Roasted Red Peppers
Mikayla M.
Pin Recipe
Ingredients
- 5 ears sweet corn, yellow or white
- 2 medium avocados
- 12-ounce jar roasted red bell peppers, or 3 fresh bell peppers (roasted)
- 1/4 cup chopped cilantro (or parsley)
- 1/3 cup diced jalapeño (about 1 large), seeds removed
- 1/4 cup lime juice (about 1 1/2 to 2 limes)
- 2 tsp honey
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook or roast the corn if you prefer extra sweetness, or use raw kernels cut from the cob. If roasting peppers, lightly oil them and place on the same sheet as the corn.
- Roast or broil at 450–500°F for 15–20 minutes, rotating every 5 minutes. Peppers should be blackened and soft; corn will have light browning.
- While corn and peppers cook, remove seeds and ribs from the jalapeño and finely dice. Chop cilantro and dice avocado.
- When corn is cool enough to handle, stand the ear upright in a bowl and slice the kernels off into the bowl. If you roasted peppers, steam in a covered bowl briefly, then peel, deseed, and dice.
- Combine corn, roasted peppers, jalapeño, cilantro (or parsley), and avocado in a large bowl. Season with salt and pepper.
- Whisk together lime juice, honey, and olive oil. Drizzle the dressing over the salad and gently toss to combine.
- Chill at least 30 minutes before serving. Store in the refrigerator and consume within 2–3 days.
Notes
*You can roast fresh peppers or use jarred roasted red peppers for convenience.
*Swap parsley for cilantro if preferred.
*Raw corn works in a pinch, but cooking brings out more sweetness.
Nutrition
Let us know how it was!