Spicy Corn Salad with Avocado Dressing
Bursting with vibrant flavors and a touch of heat, this Spicy Corn Salad with Avocado Dressing is a must-try for summer gatherings or light, healthy meals. Featuring roasted corn kernels that are perfectly charred for a smoky depth, colorful bell peppers, juicy cherry tomatoes, and a kick of jalapeño, this recipe is as visually stunning as it is delicious. The creamy avocado dressing, seasoned with lime juice, garlic, and a hint of smoked paprika, ties everything together with its velvety texture and bold flavor. Ready in just 25 minutes, this crowd-pleasing salad is perfect as a side dish, taco topping, or refreshing dip. Packed with fresh ingredients and vibrant spices, it’s a guilt-free and versatile recipe to add to your repertoire. Perfect for anyone seeking gluten-free, dairy-optional, or vegetarian meal ideas!
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Recipe Information
Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 medium red bell pepper, diced
- 1 small jalapeño pepper, finely chopped
- 0.5 medium red onion, finely diced
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 large avocado
- 1 large lime, juiced
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 3 tablespoons Greek yogurt (or dairy-free alternative)
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the corn kernels to the skillet and roast them for 7-10 minutes, stirring occasionally, until they are slightly charred and golden. Remove from heat and let them cool slightly.
In a large mixing bowl, combine the roasted corn, diced red bell pepper, chopped jalapeño, diced red onion, halved cherry tomatoes, and chopped cilantro. Toss to combine.
To make the avocado dressing, scoop the flesh of the avocado into a blender or food processor.
Add the lime juice, 1 tablespoon of olive oil, minced garlic, Greek yogurt, ground cumin, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
Drizzle the avocado dressing over the vegetable mixture in the bowl and gently toss until everything is evenly coated.
Transfer the salad to a serving dish and garnish with extra cilantro or a sprinkle of smoked paprika, if desired.
Serve immediately, or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 2 mg | 0% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 41.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
