Fresh Corn, Pepper, and Avocado Salad

The next time you make corn on the cob, set a few ears aside for this fabulous summer salad

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 3 large ears fresh cooked corn
  • 1 medium red bell pepper, seeded and diced
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 small jalapeño pepper, minced
  • 1 scallion, thinly sliced
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. lime juice
  • 2 Tbsp. olive oil


  • Cut the kernels from the corn carefully, using a very sharp knife. Place in a mixing bowl. Add red pepper, avocado, jalapeño, scallion, and garlic to the bowl and toss gently.
  • In a small bowl, whisk together the lime juice and oil. Drizzle over the salad and toss to coat.
  • Serve immediately or cover and refrigerate until ready to serve.