Corn & Avocado Salad
Charred corn, creamy avocado, lime, and cilantro — summer in a bowl, any season.
Ingredients
- 300 g Corn kernels
- 1 Avocado
- 1 Lime
- 1 tbsp Neutral oil
- ½ tsp Salt
- ¼ Red onion (optional)
- 3 tbsp Cilantro (optional)
- ¼ tsp Red pepper flakes (optional)
Method
- Halve, pit, and dice the avocado.
- Finely dice the red onion.
- Roughly chop the cilantro leaves.
- Heat the neutral oil in a wide skillet over high heat until it shimmers.
- Add the corn and char it, leaving it undisturbed in patches, until spotted dark in places, about 5 minutes.
- Toss the just-charred corn with the avocado, onion, cilantro, lime juice, salt, and chile flakes, and serve while the corn is still warm.
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About Corn & Avocado Salad
This corn and avocado salad draws from Mexican cooking traditions, where the trio of corn, lime, and cilantro appears across countless regional dishes. What makes this version sharp and alive is the charring step—pushing corn kernels hard in a hot skillet until they spot black in places breaks down their surface sugars and creates a bitter-sweet depth that lifts the entire salad beyond raw vegetable assembly. Avocado adds creaminess without dressing, the red onion brings a raw bite that plays against the sweetness of corn, and fresh cilantro is not garnish but a structural ingredient that balances the plate. The lime juice and salt finish the flavor, while a pinch of red pepper flakes adds a whisper of heat that lingers on the back of the throat.
Corn and avocado together create a salad that tastes bright and summery despite working beautifully in winter when avocados ripen and frozen corn kernels will char just as well. The contrast between warm, charred corn and cool, buttery avocado is essential to its appeal—the salad is meant to be eaten while the corn is still hot, a textural and thermal balance that keeps each bite interesting. This is a dish that thrives on simplicity, serving equally well as a light lunch, a taco filling, or a side to grilled fish, and it comes together in fifteen minutes flat. It's the kind of salad that makes you understand why these three ingredients have traveled together for centuries.
Corn & Avocado Salad: frequently asked questions
How many calories are in Corn & Avocado Salad?
A serving has about 161 calories — 3.2g protein, 16g carbs, 10.3g fat, 4.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Corn & Avocado Salad gluten-free?
Based on its ingredients, Corn & Avocado Salad has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Corn & Avocado Salad?
The core ingredients are essential, but you can leave out red onion, cilantro, red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does Corn & Avocado Salad make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.