Avocado Corn Salad

"This is lovely with fresh corn cut off the cob."
photo by LorenLou photo by LorenLou
photo by LorenLou
Ready In:




  • In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
  • Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
  • Uncover and continue to cook for a few minutes to evaporate the excess moisture.
  • Set skillet aside to cool.
  • Slice the avocado in half lengthwise and remove the pit.
  • Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
  • Add in the lime juice and stir.
  • Chop the bell pepper into 1/2 inch pieces and add to the bowl.
  • Add the red onion and cooked corn; stir to combine.
  • Add salt and hot pepper sauce to taste.
  • Sprinkle fresh chopped cilantro on top.
  • Serve immediately or chill, then serve.

Questions & Replies

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  1. chefamy
    this was lovely! so yummy! the combination of corn, cumin and avacado just worked so well - and with tabasco too! i made this for a bbq and served it with baked potatoes, cheese and sour cream! delicious!
  2. Bippie
    Perfect lunch!! I got a bag of frozen Ultimate Southwest Blend Veggies (black beans, corn, poblano peppers, red peppers and onions). All I had to do was add the avocado and spices. Great mix of flavors and very colorful! Thanks!
  3. LorenLou
    Man oh man - this is such a great side for any outdoor summer meal! It was terrific with our grilled London Broil. This is a beautiful salad, and I love it that the red comes from red bell pepper instead of tomotoes. I kicked it up with a couple extra shakes of Tabasco and used leftover grilled corn cut of the cob, and it was to-die-for! Thanks Di!
  4. Thymestudio
    Very delightful side dish! Colorful and very refreshing as well, definately a good side dish on a hot Texas afternoon, will serve this a lot this year!
  5. scnorman
    Great flavor! We ate it with chips. Thanks for the great recipe. :)


  1. Miss Annie
    Great recipe, Di! With fresh corn this is delicious. I made this recipe as you directed, using New Mexican chile powder instead of the cayenne. We had a very nice kick :-)!! I think the water and oil mix instead of all oil was genius! Very good, and very easy to prepare. Next time, I might add black beans. Thanks for sharing this wonderful keeper.



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