A Taste of Summer: Corn, Pepper and Avocado Salad

The next time you make corn on the cob, set a few ears aside for this fabulous summer salad. I threw it together a few nights ago with the help of some leftover corn and my husband just could not get enough. Truth be told, I couldn’t either. The simple ingredients blend together so perfectly and the lime juice – oh my. There is something about lime juice that makes even the most basic things seem more festive. Maybe my brain just associates it with fiestas, who knows? But it works. Big time.

Yields 6 servings.

SODIUM CONTENT: 11 mg per serving


3 ears fresh corn, cooked, kernels cut from cobs
1 red bell pepper, cored, seed and diced
1 avocado, peeled, pitted and diced
1 jalapeno pepper, seeded and minced
1 scallion, thinly sliced (green and white portions)
1 garlic clove, minced
juice of 1 lime
2 T. olive oil
freshly ground black pepper to taste


Place the corn, bell pepper, avocado, jalapeno, scallion and garlic in a mixing bowl and stir to combine. Add the lime juice and olive oil. Season with freshly ground black pepper to taste and toss well to combine. Serve immediately or cover and refrigerate until serving.

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7 Responses to A Taste of Summer: Corn, Pepper and Avocado Salad

  1. shambo says:

    That looks very refreshing. I’m with you on the lime juice. It really brightens up so many dishes. So helpful when dealing with lo sodium cooking.

  2. Christy says:

    Hey Shambo — yes, I don’t think I ever truly appreciated lime and lemon juice before being diagnosed w/ Meniere’s. Further proof the low-so diet has actually broadened my horizons! 🙂

  3. I would do a lot of terrible things for a corn salad. When I see the way fresh kernels stick together like that? I start to slobbering.

  4. For some reason I’ve never been very big on corn, but I’ve got to admit this looks really good… I think this would cause me to turn over a new leaf! Or husk, anyway. 🙂

  5. Christy says:

    Fresh corn + Summer = Happiness.

  6. Kathy says:

    If corn on the cob is not available, could you use canned or frozen corn? If so, what quantity approximately?

  7. Christy says:

    Hi Kathy – so sorry for the delayed response; your comment got sent to the spam folder for some reason. Anyway, yes, you can totally use frozen (thawed) or canned corn, making this a cheery salad year round. When substituting frozen or canned corn, use 1/2 to 3/4 c. kernels for each cob – in this case 1 1/2 to 2 1/4 cups total. Hope this helps! 🙂

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