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toasted corn and avocado salad

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

This goes great on Mexican night when I'm just tired of rice and beans as side dishes. I occasionally do this salad with black beans instead of avocado but both are lovely. The sweetness and saltiness of this dish makes it delightful!

yield 4 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For toasted corn and avocado salad

  • SALAD
  • 12 oz
    frozen corn
  • 1/2
    bell pepper, finely chopped (I like red, but use whatever color you prefer)
  • 1/2 lg
    Roma tomato, seeded and finely chopped
  • 2-3
    green onions, thinly sliced
  • 1/2
    jalapeno pepper, finely diced (I dice and freeze the other half for another recipe)
  • 2 Tbsp
    cilantro leaves
  • 1 sm
    ripe avocado
  • 1/4 c
    cojita cheese
  • DRESSING
  • 2 Tbsp
    freshly squeezed lime juice
  • 1 1/2 tsp
    honey
  • cayenne pepper
  • 1/8 tsp
    garlic powder
  • 1/8 tsp
    onion powder
  • salt and pepper
  • 1 Tbsp
    extra virgin olive oil

How To Make toasted corn and avocado salad

  • 1
    To make the salad, heat a large, nonstick skillet over medium high heat. Toast corn until slightly browned, add bell pepper and toss with corn for 1 minute to blend flavors. Set aside; let cool to room temp.
  • 2
    Meanwhile, make the dressing. In small bowl, whisk together the lime juice, honey, cayenne pepper, garlic powder, onion powder, salt and pepper. Drizzle in olive oil; whisking continuously.
  • 3
    Toss everything except avocado, cheese and dressing together in a salad bowl. Refrigerate until ready to use.
  • 4
    Toss with dressing when ready to serve, then dice avocado and gently stir into salad along with cojita cheese.
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