Roasted Corn and Avocado Salad with Chipotle Mint Dressing
This roasted corn and avocado salad is easy to make and super delicious. There's sweet corn, creamy avocado, crunchy peppers, and a delicious chipotle mint dressing. You will LOVE it!
Roasted corn and avocado salad
This salad has it all. It's full of different flavors and textures like sweet corn and creamy avocado and crunchy peppers and celery. It's all wrapped up in a lemony chipotle dressing and dotted with fresh mint.
Mint? Yep, you read that right. And it is delicious; like a little surprise hiding in the background. It's seriously da bomb.
If you're not fussy about mint, cilantro would be an awesome substitute.
Can you promise me you'll make this roasted corn and avocado salad? You'll be so happy you did!
Confession time … we eat a lot of this salad. Like, A LOT. Like, all of it. In one sitting.
It is that good.
So even though this recipe says it serves four, don't be surprised if it really only serves one or two people. It's really hard not to go overboard and eat and eat an absolutely mammoth amount of salad.
What to serve with roasted corn and avocado salad
Here are some of our favorite mains that go well with this salad:
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Popular corn side dishes:
- Spicy Buffalo Corn on the Cob
- Lightened Up Mexican Corn Dip
- Summer Tomato and Grilled Corn Salad
- Grilled Corn Salad with BBQ Farmers Sausage
- Honey Garlic Corn on the Cob
Roasted Corn and Avocado Salad
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Prep Time: 10 mins -
Cook Time: 20 mins
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Total Time: 30 mins
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Yield: 4 servings 1x
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Category: Side Dish
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Cuisine: Mexican
Prep Time:
Yield:
Category:
Cuisine:Description
With so many flavors and textures going on in this roasted corn and avocado salad, you could eat it all on its own. Or try serving it with a piece of grilled fish for a healthy and delicious dinner.
Ingredients
- 3 cups frozen corn, or 3 large cobs of corn with the kernels cut off
- 2 celery stalks, chopped
- 1 sweet red pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, peeled, pitted and diced
For the dressing:
- 1/4 cup lemon juice
- 2 tablespoon minced fresh mint, (or 1 teaspoon dried)
- 2 tablespoons vegetable oil
- 1 teaspoon chipotle hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon granulated sugar
Instructions
- Preheat your oven to 350 degrees.
- Place the corn kernels on a rimmed baking sheet and roast in the oven for 15-20 minutes, or until they begin to brown.
- In a large bowl, whisk together the lemon juice, mint, oil, hot pepper sauce, salt, pepper, and sugar. Add the celery, red pepper, and onion and toss to combine. Add the roasted corn and avocado and toss gently to combine.
Notes
You can roast the corn and make the dressing up to one day in advance. Store separately in your fridge.
I’m about to dive head first into a big bowl of this stuff. So fresh and full of flavor- I love everything about this recipe!
I hope you love it as much as I do. It really is one of my favourite salads!!
★★★★★
I love love love peppers and was just looking for new ways to devour them. Then I chanced upon this beauty of a dish. Thanks!
★★★★★
It’s one of my favourites! Enjoy!!
You are really on a roll! Not that your reciepes aren’t always appealling, but these last few have been right in my sweet spot.
Hey thank you!!!
This looks amazing! I’m definitely going to be making this. How does this go for leftovers?
Leftovers are awesome! I’ve eaten it the next day and loved it just as much 🙂
★★★★★
Hi Kristen,
This looks delicious! I am definitely making it tonight. Quick question though: what kind of chipotle sauce did you use? Is the tabasco one ok?
Thanks!
Katarina
Hey Katrina,
I used the adobo sauce that comes in the jar when you buy chipotle peppers. It’s very different than tabasco sauce. Chipotle is full of delicious smoky flavour. I’ve never seen a grocery store that doesn’t sell it, and it’s super cheap too (only about $2)
Just ask for chipotle pepper in adobo sauce!
What you don’t use will keep (in a covered container) in the fridge for almost forever. I also have quite a few other recipes on here that call for it if you are wondering how to use the rest of the jar 🙂
Hope it turns out great for you!
This salad looks like a winner to me. I saw your recipe on The Hot Plate website. I think I am going to try it with some tilapia fish. Looking forward to it.
Hey Vita,
The salad’s a perfect side for any kind of fish. I hope you love it as much as I do!
If you are using frozen corn do you defrost it first or roast it frozen? And do you need to roast it with any oil on it?
No need to defrost or add oil. Just put put it straight from the freezer onto your ungreased baking sheet and into the oven 🙂
I made this last night and it was delicious. I roasted the red peppers and took the skin off only because I prefer to eat peppers roasted instead of raw. I ate the left overs today with tortilla chips like an appetizer. MmmMmmm!!
★★★★★
Amazing! As my husband said, “salad has no business being this good”. Thanks for this great recipe 🙂
Hey April,
LOL that’s a great compliment! You are very welcome 🙂
I would be tempted to have this with lentils or black beans. Thanks for sharing!
★★★★★
That’s a great idea! Black beans and corn always go so well together.
I could eat this salad for daysss! I love the flavors here!
Hey Crystal,
LOL I actually have been eating this salad for days! I just can’t get enough of it 🙂
This is a fabulous recipe! Great combination of flavors. This is right up my alley! I definitely look forward to making this! 🙂
Thanks, Jennifer! Would love to hear what you think of it after you make it 🙂
WOW, everything about this salad sounds delicious. I could definitely see myself eating a gigantic bowl of it. And I love the idea of serving it along side some fish.
Cathy,
Thank you so much! I had this salad last night for dinner with a piece of grilled salmon, it was delicious together 🙂