Sweet Corn Avocado Salad

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.

Course Appetizer, Salad

Cuisine American

Keyword 15 minutes or less, 30 minute meals, corn salad, creamy vegan, dairy free, fast salad, gluten free, low sodium, oil free, plant based, quick and easy, sweet corn, whole food plant based

Prep Time 15

Total Time 15

Servings servings

Calories 173kcal

Author Jackie Akerberg

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

Instructions

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.
Lay each ear of corn flat on the cutting board and slice the corn off the cob.
Add all the ingredients for the salad to a mixing bowl and toss to combine. Season to taste.

Nutrition