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Corn And Avocado Salad

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We just LOVE this Corn And Avocado Salad recipe – a mouthwateringly good salad packed with charred corn and bell peppers, creamy avocado, plump juicy vine tomatoes and tangy red onions all tossed together in a delicious Chimichurri dressing.

This is hands down my favourite summer salad, I just want to spoon it straight from the salad bowl into my mouth. The combination of warm charred vegetables mixed with the fresh and juicy tomatoes and creamy chunks of avocado all tossed in that EPIC Chimichurri style dressing…

Well it’s just AMAZING! This is one salad that won’t ever disappoint!

corn and avocado salad in a green Joseph Joseph salad bowl

Corn And Avocado Salad Ingredients

Corn salad is just SO EASY! With a handful of fresh ingredients, you can make one of the best summer salads. Packed with juicy sweetcorn, ripe tomatoes, creamy avocado pieces and red onion slices. And oh that dressing… TOO GOOD!

corn and avocado salad ingredients in a green Joseph Joseph salad bowl - chopped avocado, red onion, charred peppers, charred corn and vine tomatoes small pot of Chimichurri dressing to the side with a silver spoon in it

For The Corn Salad

  • 2 corn cobs – juice nice ripe juicy corn cobs for this recipe
  • 2 orange bell peppers – you can use red or green, I just prefer orange ones for the colour in this salad.
  • 4 vine tomatoes – deseeded and sliced
  • 2 avocado – choose ripe but still quite firm to the touch, so that you can toss them in dressing without them becoming squashed.
  • 1/4 red onion – thinly sliced
  • 25g butter

For The Chimichurri Dressing

  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tsp dried oregano
  • Small bunch flat leaf parsley
  • 4 cloves of garlic
  • pinch of sea salt

Equipment Needed To Make This Recipe

  • Chopping board
  • Sharp vegetable knife
  • Tin foil
  • Roasting tin or baking tray
  • Teaspoon
  • Tablespoon
  • Food processor
  • Serving bowl
corn and avocado salad being tossed with salad servers in a bright green Joesph Joseph salad bowl

How To Make Corn And Avocado Salad

  • Preheat the oven to 200C / 400 F / Gas Mark 6
  • Prepare the sweetcorn – lay one sheet of tin foil onto the kitchen worktop – lightly grease the middle of the foil with a little of the butter. Lay the corn cobs on to the foil sheet and spread the rest of the butter onto the tops of the corn cobs. Lay another sheet of tinfoil on top and scrunch up the edges to seal the corn into a parcel ready for cooking.
  • Cook the sweetcorn and peppers – take a large roasting tin and lay the tin foil package at one side and place the bell peppers at the other end. You roast the peppers whole, no need to add oil, seasoning or slice. Place the tray into the oven and cook for 30-45 minutes or until the peppers are nice and chard and the corn kernels tender. Remove them from the oven and place to one side to cool down so that you can handle them.
  • Deseed and slice the tomatoes – then put to one side
  • Slice the red onion – then put to one side
  • Slice the corn kernels from the cob – to do this hold the corn cob stood on its end on a clean chopping board and using a sharp knife gently run it down the length of the corn cob to cut off the kernels. It’s nice to keep some of the kernels stuck together in little lines, it just looks extra tasty that way.
  • Peel the charred peppers – gently peel away the skin from the charred peppers, this will just rub away easily. Then remove the seeds and chop the cooked pepper flesh.

How To Make Chimichurri Dressing

  • Make the Chimichurri dressing – simply add all the dressing ingredients to the food processor and blitz into a thick paste.

How To Assemble The Corn And Avocado Salad

  • Peel and chop the avocado – just before you are ready to assemble the salad, peel and chop the avocado into chunks. It’s best to do this just before you’re ready to make the salad otherwise the avocado flesh will discolour and look awful.
corn, avocado, charred peppers, vine tomatoes and red onion with Chimichurri dressing dolloped on ready to toss into the salad
  • Assemble the salad – take a large salad bowl and put in the corn, chopped peppers, tomatoes, avocado and sliced onions. Then spoon over the Chimichurri dressing.
  • Toss the salad in the Chimichurri dressing – gently toss all the ingredients together to coat everything with the delicious salad dressing. Then serve – you can eat this as a warm corn and avocado salad or serve chilled – it’s super tasty either way.
corn and avocado salad in a green Joseph Joseph salad bowl

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Can I Make This Salad Ahead?

Sure you can – when I’m making this ahead of time I usually roast the corn and peppers, cool and prepare them. Then I chop the tomatoes and onions and make up the dressing. I store the salad undressed in an airtight container in the fridge.

Then just before serving I peel and chop the avocado and then toss it all in the dressing.

Get more delicious vegetarian recipes right here!

How To Make A Good Salad!

The key to making a totally delicious salad is to really mix up the textures and flavours so that every mouthful sings!

Our corn and avocado salad is a great mix of flavours, textures, cooked and raw ingredients, and that tangy, garlicky dressing just adds lift to the whole dish.

Get lots of fresh and healthy salad recipes here

What To Eat With Corn And Avocado Salad?

Our corn, avocado and tomato salad goes perfectly with so many summer dishes! Try…

  • BBQ food – burgers, hotdogs, grilled meat or kebabs.
  • Mexican food – tacos, fajitas or chimichangas
  • Roast meats – great with roast chicken or pork
  • Vegetarian meal ideas – it’s a great vegetarian salad to go alongside marinated halloumi kebabs, baked omelettes or even as a picnic recipe.

Make The Most Of Leftovers!

Oh this is a great salad to have leftovers! When I do I usually use them up by making a simple rice salad. I cook a packet of microwave rice and then stir it through the leftovers to make a warm rice salad. It’s DELICIOUS!

Love Salad? Then You’ll LOVE These Side Salads

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Yield: Serves 6

Corn And Avocado Salad

corn and avocado salad in a green Joseph Joseph salad bowl

Oh just an epic summer salad - you'll want to make it again and again!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Corn Salad

  • 2 corn cobs 
  • 2 orange bell peppers 
  • 4 vine tomatoes 
  • 2 avocado 
  • 1/4 red onion 
  • 25g butter 

For the Chimichurri Dressing

  • 2 tbs olive oil 
  • 2 tbs red wine vinegar 
  • 1 tsp dried oregano 
  • Small bunch flat leaf parsley
  • 1/2 tsp chilli flakes 
  • 4 cloves garlic 
  • pinch of salt 

Instructions

  1. Preheat the oven to 200C / 400 F / Gas Mark 6
  2. Prepare the sweetcorn – lay one sheet of tin foil onto the kitchen worktop – lightly grease the middle of the foil with a little of the butter. Lay the corn cobs on to the foil sheet and spread the rest of the butter onto the tops of the corn cobs. Lay another sheet of tinfoil on top and scrunch up the edges to seal the corn into a parcel ready for cooking.
  3. Take a large roasting tin and lay the tin foil package at one side and place the bell peppers at the other end. You roast the peppers whole, no need to add oil, seasoning or slice. Place the tray into the oven and cook for 30-45 minutes or until the peppers are nice and chard and the corn kernels tender. Remove them from the oven and place to one side to cool down so that you can handle them.
  4. Make the Chimichurri dressing – simply add all the dressing ingredients to the food processor and blitz into a thick paste.
  5. Deseed and slice the tomatoes – then put to one side
  6. Slice the red onion – then put to one side
  7. Slice the corn kernels from the cob – to do this hold the corn cob stood on its end on a clean chopping board and using a sharp knife gently run it down the length of the corn cob to cut off the kernels. It’s nice to keep some of the kernels stuck together in little lines, it just looks extra tasty that way.
  8. Peel the charred peppers – gently peel away the skin from the charred peppers, this will just rub away easily. Then remove the seeds and chop the cooked pepper flesh.
  9. Peel and chop the avocado – just before you are ready to assemble the salad, peel and chop the avocado into chunks.
  10. Assemble the salad – take a large salad bowl and put in the corn, chopped peppers, tomatoes, avocado and sliced onions. Then spoon over the Chimichurri dressing.
  11. Toss the salad in the Chimichurri dressing – gently toss all the ingredients together to coat everything with the delicious salad dressing. Then serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 255Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 9mgSodium: 62mgCarbohydrates: 24gFiber: 8gSugar: 9gProtein: 4g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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