This Roasted Corn and Avocado Salad is not only easy to make, it's super delicious. There's sweet corn, creamy avocado, crunchy peppers and a delicious chipotle mint dressing. You will LOVE it!
Friends! Welcome to the 9th edition of Throw Back Thursdays! These #tbt posts are some of my all-time favorites. If this is your first time here, these are recipes that I shared years ago that I remake, rephotograph and reshare.
There are so many great recipes here on TEM, but some of them are hidden way back in the archives and have terrible photos attached to them. And hey, we eat with our eyes first, right? It'd be pretty hard to convince you that a recipe is awesome when the pics of it look not so awesome.
So today, just in time for Cinco de Mayo, I (re) present you with this deelish roasted corn and avocado salad. Hooray!
I was actually a little hesitant about sharing this one with you. It was given to me by someone who turned out to be a total creep. Seriously, so creepy.
This dude started by emailing me a few recipes, which I thought was super sweet. Then he sent me pics of his young son, and I thought that was kind of cute, too. Then (oh man, this is where it gets weird) he emailed me to tell me he was going to leave his wife (wtf!) so we could be together (double wtf!) This was someone I had never even met before! Like, who does that? Creepy stalker dude, that's who. Shiver.
After telling him to never contact me again, and removing the thank you (enter the name of the creepy stalker guy) from this post, I kinda forgot all about this salad.
The thing is, it's really really good. There's sweet corn and creamy avocado and crunchy peppers and celery all wrapped up in a lemony chipotle dressing and dotted with fresh mint. It's seriously da bomb.
Can you promise me you'll make this roasted corn and avocado salad? You'll be so happy you did!
Ps. make sure you scroll to the bottom of this post to have a chuckle at the lopsided pictures I first took. 🙂
Original post date: April 27th, 2012
Roasted corn? With avocado? And chipotle? Yes, yes, yes! Can you tell I'm a little excited about this salad?
I have a confession to make: I ate a lot of this salad. I mean A LOT. Actually, I mean all of it. In one sitting.
It was that good.
This roasted corn and avocado salad is full of flavours and textures. Super sweet roasted corn, crunchy red pepper and onion and creamy avocado with little bits of mint and chipotle in the background. Mint? Yep, you read that right. And it was delicious, like a little surprise hiding in the background. If you're not fussy about mint, I think cilantro would be an awesome substitute.
I had no intention of eating all of it; I only wanted a bowl. Once that was done, I ate the other bowl you see in the picture, then the other one. Don't judge, it's not like I was doing that with bowls of ice cream.
If you make this Roasted Corn and Avocado Salad make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you make!
- 3 cups frozen corn, or 3 large cobs of corn with the kernels cut off
- 2 celery stalks, chopped
- 1 sweet red pepper, diced
- ½ cup red onion, diced
- 1 avocado, peeled, pitted and diced
- ¼ cup lemon juice
- 2 tablespoon minced fresh mint, (or 1 teaspoon dried)
- 2 tablespoons vegetable oil
- 1 teaspoon chipotle hot pepper sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon granulated sugar
- 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.
The original photos of this Roasted Corn and Avocado Salad:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography.
Kristen Stevens
Latest posts by Kristen Stevens (see all)
- Autumn Sweet Potato Pad Thai with Corn, Brussels, and Kale - September 18, 2017
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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 🙂