Facebook-square Pinterest-square Instagram

Sweet Corn Avocado Salad

This post may contain affiliate links.

This late summer Sweet Corn Avocado Salad is a flavor explosion. With zesty tajin, creamy avocado, and a touch of jalapeño, it's the perfect blend of fresh and spicy. Plus, it's ready in just 20 minutes!
Jump to Recipe Print Recipe

Can late summer be considered its own season? Because there is so much joy to experience this time of year as summer is slowly winding down. The late summer sun continues to grace us with its warmth, the nights are just cool enough to throw on a sweatshirt, and the farmer’s markets are still brimming with an abundance of fresh produce. It’s a magical time when the flavors of summer are at their peak, and nature’s bounty seems endless.

My Sweet Corn Avocado Salad is a tribute to this time of year, and it’s ready to become your new favorite dish! In just 20 minutes, you’ll create a simple yet deliciously nutritious salad that bursts with the freshness of sweet corn and creamy avocado, complemented by the zesty kick of lime, jalapeño and tajin seasoning.

What you will need for this perfect Sweet Corn Avocado Salad:

  • sweet corn
  • semi-ripe avocado
  • jalapeño
  • green onions
  • cilantro
  • lime
  • tajin

With these vibrant ingredients combined, it’s not difficult to fall in love with this salad and make it many times over and over again (it also holds up nicely in the fridge for the next day)!

Why This Salad Rocks:

Freshness Overload: Sweet corn straight off the cob is a game-changer. Its crisp, juicy kernels add a delightful pop to every bite.

Creamy Dreamy Avocado: The semi-ripe avocado brings a luscious creaminess that perfectly balances the crunch of the corn.

Spicy Kick: A hint of jalapeño provides a welcome spicy kick. Adjust the amount to suit your heat tolerance.

Zesty Tajin: Tajin seasoning, a blend of chili, lime, and salt, elevates the flavor profile with a tangy, savory, and slightly spicy kick.

Fresh Herbs: Fresh cilantro and green onions add a burst of color and freshness, enhancing the overall appeal of the salad.

Customizable: This salad is highly customizable. You can adjust the spice level, the serving amount, add extra lime for tanginess, or even throw in some diced red bell peppers for sweetness and color!

Now, this Sweet Corn Avocado Salad is not just a side dish; it can easily steal the spotlight as a refreshing main course or a delightful appetizer.

It’s perfect for a quick lunch, a light dinner, or a fresh addition to your next backyard barbecue.

Late summer is all about savoring the best of the season, and our Sweet Corn Avocado Salad does just that, plus, it’s a breeze to make!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!
Recipe cover graphic reading “Layered Salads” over a colorful layered vegetable background

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Sweet Corn Avocado Salad

5 from 5 votes
Print Recipe Pin to Pinterest!
You’re just 8 ingredients and 20 minutes away from the late summer salad of your dreams. Delicious sweet corn, zesty tajin, creamy avocado, and a little kick from fresh jalapeño.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Calories: 173

Ingredients
  

  • 4 ears sweet corn
  • 1 semi ripe avocado, cubed
  • 1 jalapeño (seeds removed), finely chopped
  • 3 green onions, finely chopped
  • ¼ cup cilantro, finely chopped
  • ½ lime, juiced
  • 1 tsp olive oil, optional
  • 1 tsp tajin
  • salt and pepper, to taste

Method
 

  1. Fill a large saucepan with water and bring to a boil. Add the corn and boil for 2-3 minutes until vibrant. Drain and rinse with cool water.
  2. Lay each ear of corn flat on the cutting board and slice the corn off the cob.
  3. Add all the ingredients for the salad to a mixing bowl and toss to combine. Season to taste.

Nutrition

Serving 1servingCalories 173kcalCarbohydrates 23gProtein 4gFat 10gSaturated Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 0.01gSodium 67mgPotassium 534mgFiber 6gSugar 6gVitamin A 441IUVitamin C 20mgCalcium 18mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

8 Responses

  1. 5 stars
    I have 3 new corn salad recipes to try – this was #1 and it is delicious!! Flavors are great together!! I only made 1 change – I substituted 2 poblanos for the jalapeño (only because our family prefers them). This recipe is going in my summer favorites cookbook right now! 😋

    Reply

  2. 5 stars
    this salad was so incredible. thank you so much I have made quite a bit of your recipes. everybody wanted the recipie.

    Reply

  3. 5 stars
    Sweet Corn Avocado has just made it into my personal most treasured recipes collection. Can’t wait to pair it with a sweet potato, some black beans, and small spring mix salad.

    Reply
5 from 5 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!