Colorful Corn & Avocado Salad

Make the most of your leftover corn cobs with this delightful Corn & Avocado Salad. Red quinoa, feta cheese, fresh cilantro, and red pepper perfectly complement the corn, while a hint of chipotle powder and lime adds an authentic Mexican flair.

Are you looking for the ultimate side dish for BBQ season? Or you’ve got leftovers of corn on the cob?? Try this fantastic Corn & Avocado Salad with feta, cilantro, red quinoa and lime with a touch of habanero heat. It’s a dreamy, refreshing salad, plus looks fantastic and perfectly balanced! Now, an excellent reason to buy those corn on the cob big bags in special! 

Corn & Avocado Salad

Corn Season

Corn season is big where I’m from; Canada! It’s got such wide varieties, and usually, you buy an enormous amount and eat it pretty much every night for two or three weeks in a row at the end of the summer… but sometimes you want to make a change because corn on the BBQ gets boring after the fifth time. Finding lovely recipes with fresh corn isn’t easy, but now this will accompany BBQ meat or seafood! It’s the perfect side dish for your summer gatherings, plus easy to make ahead or bring for a picnic.

Trend

Corn & Avocado Salad

There aren’t many recipes online with fresh corn, although it’s a fantastic and naturally sweet ingredient that the kids love! So this year, let’s innovate and go further with our fresh corn! Make soups, salads or even could stuff potatoes and make croquetas with them, etc. A fun new way to cook your corn is in its leaves on the BBQ, you have to soak the cob with the leaves for an hour and then cook it for 15 minutes on the BBQ at high heat, and you’ll get great corn!

Fun Facts About Corn

You would think corn is a vegetable but corn is actually both a grain and a fruit. It comes in many colours, from white to purple, and it was first cultivated 10,000 years ago in Mexico. 

Corn & Avocado Salad

Kid-Friendly Version

If you intend to make this for young kids, you better do a version without the cilantro and habanero powder. Although the heat isn’t much, for an immature palate, it might be overwhelming. I suggest using a bit of sweet paprika and leaving a lovely lime wedge for the kids to squeeze; they love this part! 

Storage

To ensure the freshness of this salad, it’s recommended to refrigerate it for a maximum of one day due to the inclusion of avocado, which oxidizes. To extend its storage time, you have a couple of options. One is to prepare the salad ahead of time using all the ingredients except for the avocado. Add the avocado just before serving to prevent it from oxidizing. Alternatively, you can omit the avocado if you wish to store the salad longer.

Corn & Avocado Salad

FAQ

Can I use canned corn instead?

Yes, I made a mix of both for this particular salad.

Can I replace the cilantro?

Yes, I know many people dislike cilantro, so for this salad, mint or fresh basil would be great too!

Could I replace the habanero powder with fresh hot chilli?

Yes, even better, but don’t go too strong; it’s got way more heat fresh.

Any other spice I could use instead of habanero powder?

Yes, you can use a bit of cayenne, Kashmiri chilli powder or spicy paprika.

Other Summer Salads

corn and avocado sala

Corn & Avocado Salad

Transform your corn cob leftovers into a delicious corn and avocado salad. Add a Mexican twist, add red quinoa, feta, fresh cilantro, red pepper, and a touch of chipotle powder. Top it off with lime to create a delightful summer side dish that will please everyone at the table!
4.99 from 62 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: Canadian
Keyword: avocado, Cilantro, corn, feta, habanero, healthy, kaffir lime, light, low carb, mexican, quinoa, salad, vegan, vegetarian
Servings: 5 people
Calories: 368kcal
Author: Marie Breton

Ingredients

  • 1 avocado diced
  • 450 g corn about 3 cobs
  • 150 g feta cheese
  • 100 g quinoa
  • 1 cup fresh cilantro
  • ½ red bell pepper diced
  • 2 limes
  • 2 tbsp olive oil
  • 1 tsp chipotle powder
  • tsp garlic powder
  • salt and pepper

Instructions

  • Start by cooking the quinoa, rinse and barely cover with water in a small pot. Let it cook 10 minutes covered, take off the fire.
  • Cut the corn from the cob or use the corn cans and add to a big bowl.
  • Top with the avocado, pepper, cilantro, quinoa and crumbled feta.
  • Add the powdered chipotle and garlic and squeeze a lime or two on top.
  • Finish it up with a drizzle of olive oil, salt and pepper.

Video

Nutrition

Calories: 368kcal | Carbohydrates: 40g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 27mg | Sodium: 356mg | Potassium: 603mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1159IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 2mg
Nutrition Facts
Corn & Avocado Salad
Amount per Serving
Calories
368
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
27
mg
9
%
Sodium
 
356
mg
15
%
Potassium
 
603
mg
17
%
Carbohydrates
 
40
g
13
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
1159
IU
23
%
Vitamin C
 
33
mg
40
%
Calcium
 
178
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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