Fresh corn, avocado, and summer tomatoes are the best of pals, and this simple salad is their moment. The colours and textures are so inviting, and it’s a guaranteed hit at any cookout alongside vegan black bean burgers or BBQ pulled mushroom sandwiches.
We lightly char a jalapeño in a dry pot before blending it up with smoked paprika, garlic, apple cider vinegar, olive oil, maple syrup, and Tamari for a savory but balanced dressing. You can blend it up with the jalapeño seeds and ribs for more heat. I use half of both because I like a little bit of zip. The dressing can be made up to a week in advance and kept in the fridge.
Summer corn is so sweet and tender that it really shines here. I do not recommend substituting canned or frozen corn for fresh on this one. The sweet kernels with creamy cool avocado and almost nectarous summer tomatoes is just heaven in its simplicity. For a visual on cutting kernels off the cob, I have a quick technique video that might help.
I personally love corn nuts as the crunchy garnish here (salty! corny!) but if they’re not your thing, any roasted and salted nut or seed works on top.
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25-Minute Fresh Corn, Tomato & Avocado Salad
Ingredients
Dressing
- 1 small jalapeño
- ½ teaspoon smoked paprika
- 1 small clove garlic, peeled
- 2 tablespoons apple cider vinegar
- 1 teaspoon Tamari or coconut aminos
- 2 teaspoons maple syrup or agave nectar
- ⅓ cup + 2 tablespoons olive or avocado oil
- 2 tablespoons water
- sea salt and ground black pepper, to taste
Salad
- 4 cobs corn, peeled and silks removed
- 2 cups cherry or grape tomatoes
- 3 large ripe avocados
- ¼ cup chopped chives
- ¼ cup salted corn nuts, roughly chopped
Equipment
- Blender
Notes
- I have you char the jalapeño in the big boiling pot because you’re already going to use that for the corn. Of course, if you have a gas stove and you’d like to char the jalapeño on the open flame, feel free to do so!
- I personally love corn nuts and think that they work perfectly here, but if you’re not a fan, I recommend using chopped roasted pistachios, almonds, or pumpkin seeds
- Because of the avocado, I do not recommend making this salad ahead of time. You can make the dressing and pre-boil/cut the corn up to 5 days ahead of time. Just keep both in sealed containers in the fridge.
Instructions
- Place a large pot (big enough to boil the corn) over medium high heat. Place the jalapeno in the dry pan and keep moving it around until you have some black and brown spots all over the exterior. Once done, remove jalapeño from the pot and turn off the heat.
- Remove the stem, seeds, and any excessively charred skin from the jalapeño and place it in an upright blender. To the blender, also add the smoked paprika, garlic, apple cider vinegar, Tamari, maple syrup, oil, water, salt, and pepper. Blend on high until completely smooth. Set aside.
- Fill the large pot with enough water to cover the corn cobs. Cover the pot and bring it to a boil over high heat. Add a good pinch of salt to the water and then add the corn cobs. Boil the corn cobs until just tender, about 3-5 minutes. Remove the cobs and let them cool slightly on your cutting board.
- Once cool, cut the kernels off of the corn cobs with a knife. Place the kernels in a large bowl. Chop the cherry tomatoes in halves or quarters and add them to the bowl. Peel, pit, and dice the avocados and add them to the bowl. Add most of the chives. Pour in the dressing, add a good couple pinches of salt and pepper, and then gently toss to coat.
- Transfer the salad to your serving platter and top with the remaining chopped chives, corn nuts, and extra pepper. Serve immediately!
I made this for a BBQ and was asked to share the recipe over and over. Delicious!
Sooo delicious!! LOVED the corn nuts! Perfect crunch!! I added a little lime juice and cilantro as well. Definitely making again. Everyone raved about it.
This was delicious. The corn nuts add just the right touch. Will definitely make again!
I think roasting the corn might be good too.
I can’t wait to try this.
This was delicious! Made this tonight alongside some bbq tofu and we all enjoyed it (including my 3 year old). Definitely will be taking this along to any late summer cook outs and plan to use the dressing as a salad dressing- it’s so good!
So glad you enjoyed Caitlin! Thanks for leaving this review too :)
-L
I just took a bite of this salad and is it so delicious. The corn nuts are genius! My husband just said “it’s the perfect summer salad” and he is definitely not vegan. I am serving it with field roast vegan hot dogs and it is just perfect. Every single recipe I have made from your site is just amazing. I have a vegan 16 year old daughter and thank goodness for your site. Hoping another cookbook is in our future?
I made this salad today and I think it’s delicious! I didn’t have tomatoes so I used a red bell pepper, and added small diced cucumber. The dressing was quite delicious. I will add this to my regular repertoire.
Mouthwatering! Also, for this I recommend microwaving the corn! Microwave with the husks on for 4 minutes per ear, then cut off the bottom, slip off the husks & silk! Can’t wait to make and devour this!