Avocado and Corn Salad
This avocado and corn salad is like summer in a bowl. Sweet grilled corn, creamy avocado, crisp lettuce, and tangy pickled onions, finished with a zesty vegan cilantro-lime yogurt dressing… Does it get better than this?
If you’re looking for a flavorful side dish or a light, refreshing main, this avocado and corn salad fits the bill perfectly. Bonus: it comes together in under 30 minutes and looks gorgeous on the table.
Why You’ll Love This Recipe
- Bursting with flavor, this salad features sweet corn, creamy avocado, and tangy pickled onions. The cilantro lime dressing marries everything together and takes it to the next level!
- As well as amazing flavors, this recipe is a texture heaven! Crunchy lettuce, soft avocado, and juicy kernels create a satisfying bite in every spoonful.
- If the visual component is important to you, you’ll appreciate this fresh and vibrant looking salad. Great for summer gatherings, picnics, or taco night.
- Ideal for meal prep! Make a big batch and enjoy this avocado and corn salad all week.
Key Ingredients
- Corn on the cob is ideal for grilling, which brings out natural sweetness of the corn and adds smoky, charred flavor.
- Avocado is an excellent source of plant-based fats and fiber. In this recipe, it adds a softer texture and a creamy quality.
- Pickled red onions are my favorite way to add tangy brightness and a pop of color.
- Cilantro lime dressing takes 5 minutes to whip up and elevates the dish.
Hack It!
- Why not add crispy air fryer tofu as a protein component to make this into a full meal?
- Serve as a side or a main meal in a larger quantity. You can also use this avocado and corn salad as filling for a wrap, tacos or baked sweet potato.
- No grill? No problem. Use frozen corn and pan-roast it until golden or slightly charred.
- Swap lettuce for different greens. If you have spinach, kale, or arugula waiting in your fridge, they also fit this recipe!
How to Make Avocado and Corn Salad
Step 1: Preheat a grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and season with salt and pepper.
Grill the corn for 8 to 10 minutes, turning occasionally, until charred in spots. Remove from the heat and set aside.
Step 2: While the corn cools, prepare the rest of the vegetables and the dressing. Finely chop the lettuce, cube the avocado and dice the chives.
Step 3: In a small blender or food processor, combine the vegan yogurt, cilantro, garlic, lime juice, maple syrup, salt, and pepper. Blend until smooth and creamy.
Step 4: Wait until the corn is safe to handle. Carefully slice the kernels off the grilled corn cobs.
Step 5: In a large bowl, combine the lettuce, avocado, chives, grilled corn, and pickled onions. Drizzle the dressing over the salad just before serving.
Step 6: Gently toss everything together to combine. Top with vegan parmesan or nutritional yeast as desired.
Frequently Asked Questions
Yes, if you do it right! If you’re doing meal prep, store the dressing separately and add just before serving (Steps 5-6). Alternatively, prep in jars, adding dressing at the very bottom and lettuce at the top. Refrigerate for up to 4 days.
I would not recommend canned. If using frozen, thaw and pat dry before roasting or pan-frying until slightly charred.
Yes, this recipe is naturally gluten free. No swaps required.
More Plant-Based Salads You’ll Love
- Dill Pickle Pasta Salad
- Kale White Bean Salad
- Thai Noodle Salad
- Vegan Creamy Cucumber Salad
- Cucumber Chickpea Salad
Need some inspiration? PlantYou Cookbook and Scrappy Cooking both feature salads that fit the above description. With nearly 300 recipes across both cookbooks, you’ll never struggle to choose what to make for dinner.
The Recipe: Avocado and Corn Salad
Ingredients
- 4 ears corn, husks removed
- 1 head butter lettuce, or Romaine lettuce, finely chopped
- 1 avocado, cubed
- ¼ cup chives, chopped
- ½ cup pickled red onions
- salt and pepper, to taste
Creamy Cilantro Lime Dressing
- 1½ cups cilantro
- ½ cup plant-based yogurt
- 2 tbsp lime juice
- 1 clove garlic
- 1 tbsp maple syrup
- ½ tsp salt
- 3 tbsp water, extra if needed
Equipment
- Grill or grill pan
- Blender or Food Processor to make the dressing
- Salad bowl large
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and season with salt and pepper.
- Grill the corn for 8 to 10 minutes, turning occasionally, until charred in spots. Remove from the heat and set aside.
- While the corn cools, prepare the rest of the vegetables and the dressing. Finely chop the lettuce, cube the avocado and dice the chives.
- In a small blender or food processor, combine the vegan yogurt, cilantro, garlic, lime juice, maple syrup, salt, and pepper. Blend until smooth and creamy.
- Carefully slice the kernels off the grilled corn cobs. In a large bowl, combine the lettuce, avocado, chives, grilled corn, and pickled onions.
- Drizzle the dressing over the salad just before serving and toss gently to combine. Serve immediately.
Notes
- Why not add crispy air fryer tofu as a protein component to make this into a full meal?
- Serve as a side or a main meal in a larger quantity. You can also use this avocado and corn salad as filling for a wrap, tacos or baked sweet potato.
- No grill? No problem. Use frozen corn and pan-roast it until golden or slightly charred.
- Swap lettuce for different greens. If you have spinach, kale, or arugula waiting in your fridge, they also fit this recipe!