This is a refreshing corn and avocado salad finished with a zesty chipotle lime dressing. It's healthy and colorful and is perfect for summer parties or BBQs. It's simple to make and it's ready in just 30 minutes!
Ingredients
3cupsfrozen corn, or 3 large cobs of corn with the kernels cut off
2stalkscelery, chopped
1sweet red pepper, diced
½cupred onion, diced
1avocado, peeled, pitted and diced
The Dressing
¼cuplemon juice
2tablespoonsvegetable oil
2tablespoonsminced fresh mint
1teaspoonadobo sauce, from a jar of chipotle peppers
½ teaspoonmaple syrup
¼teaspoonEACH: salt and pepper
Instructions
Preheat your oven to 425 degrees Fahrenheit. Place the corn kernels on a rimmed baking sheet and roast in the oven for 15-20 minutes, or until several pieces begin to char. Let the corn cool slightly.
3 cups frozen corn
In a small bowl, whisk the lemon juice, oil, mint, adobo sauce, maple syrup, salt, and pepper.
¼ cup lemon juice, 2 tablespoons vegetable oil, 2 tablespoons minced fresh mint, 1 teaspoon adobo sauce, ¼ teaspoon EACH: salt and pepper, ½ teaspoon maple syrup
To a large bowl, add the celery, red pepper, and onion. Add the roasted corn and avocado and pour the dressing over top. Toss gently to combine.
2 stalks celery, 1 sweet red pepper, 1 avocado, ½ cup red onion
Notes
You can roast the corn and make the dressing up to one day in advance. Store separately in your fridge.