Fiesta Corn and Avocado Salad


  • 3 ears corn (or 2 1/2 cans of corn)
  • kosher salt and freshly ground black pepper
  • 1 pint heirloom cherry tomatoes, halved through the stem
  • 1 orange bell pepper, cored, seeded, and 1/2 inch diced
  • 1/2 cup medium-diced red onion
  • 2 jalapeno peppers, seeds and ribs removed, minced
  • 1 1/2 tsp grated lime zest
  • 1/4 cup freshly squeezed lime juice (3 limes)
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 1/4 tsp chipotle chile powder
  • 2 ripe avocados, large-diced
  • juice of 1 lemon


  1. Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
  2. In a small bowl, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 tsp salt and 1/2 tsp black pepper. Pour the dressing over the vegetables and toss.
  3. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature

Original recipe from Cooking for Jeffrey by Ina Garten.

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