Avocado Corn Salad

Avocado Corn Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 6

Try this avocado corn salad, a toothsome combination of roasted corn, peppers, and melt-in-your-mouth avocado, with our Grilled Flank Steak  for an unbeatable dinner entree.


  • 3/4 cup olive oil
  • 4 cups fresh corn kernels (about 5 ears)
  • 1 teaspoon salt
  • 3/4 cup freshly ground black pepper
  • 2 fresh California avocados, peeled, seeded
  • 1 large red bell pepper, roasted, peeled, seeded
  • 4 poblano chiles, roasted, peeled, seeded
  • 4 scallions, white and light green parts, thinly sliced on the diagonal
  • 1/2 cup red wine vinegar


  1. Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  2. Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.


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