Fiesta Corn & Avocado Salad

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings
Share This Recipe


3 ears corn, preferably yellow, shucked

Kosher salt and freshly ground black pepper

1 pint heirloom cherry tomatoes, halved through the stem

1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced

1/2 cup medium-diced red onion

2 jalapeno peppers, seeds and ribs removed, minced

1 1/2 teaspoons grated lime zest

1/4 cup freshly squeezed lime juice (3 limes)

2 tablespoons good olive oil

1 teaspoon minced garlic

1/4 teaspoon chipotle chile powder

2 ripe Hass avocados, large-diced

Juice of 1 lemon


  1. Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
  2. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
  3. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.