Corn and Avocado Salad

READY IN: 30mins
Recipe by Culinary Inspiration

Zesty corn salad that goes great with a summer BBQ.

Top Review by NanaD

This is so yummy! Left out the bell pepper and added extra jalapeno (just a matter of taste). I also put the frozen corn into a colander and ran warm water over. Served with chicken enchiladas and refried beans. My guests loved it. We couldn't stop eating and kept putting a bit of refried beans on a large tortilla chip then topping with this salad. Would make a great appetizer. Never did have room for dessert.

Ingredients Nutrition


  1. Preheat Oven to 400°F.
  2. Allow frozen corn to defrost in refrigerator overnight.
  3. Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
  4. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
  5. In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
  6. When ready to serve cut up tomatoes and avocadoes and mix into salad.

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