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Zesty Corn Avocado Salad

This corn avocado salad is zesty and perfect for the summer months.

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 to 8
Author Tess Masters


  • 4 cups frozen corn kernels (rinsed under hot water to defrost)
  • 1 cup diced red bell pepper 
  • 1 cup diced diced tomato
  • 1 cup diced avocado 
  • 1/2 cup finely chopped cilantro
  • 2 tablespoons  fresh lime juice, plus more to taste
  • 1 tablespoon  extra-virgin olive oil
  • 1 tablespoon finely chopped serrano chile, plus more to taste
  • 1 teaspoon minced garlic (1 clove)
  • 1 1/2 teaspoons  Celtic sea salt, plus more to taste
  • 1/8 teaspoon  freshly ground black pepper, plus more to taste


  1. In a large bowl, toss all of the ingredients together. Tweak the lime juice, chile, salt, and pepper to taste.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak