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Corn Salad With Avocado, Pickled Jalapeño and Cilantro

Corn Salad With Avocado, Pickled Jalapeño and Cilantro
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post


This vibrant salad of sweet corn with a confetti of red bell peppers, scallion, radishes and fresh cilantro gets an unexpected, enlivening kick from pickled jalapeños and a cool, creamy effect from chunks of avocado. While you can make this corn salad any time of year using frozen, thawed corn, it’s best with peak-of-season produce, and will surely shine at your next summer cookout.


Corn Salad With Avocado, Pickled Jalapeño and Cilantro


Make Ahead: The vegetables may be mixed together and refrigerated in an airtight container up to 1 day in advance.

Total time: 15 mins



3 1/2 cups (17 1/2 ounces) chilled cooked fresh corn (from about 4 ears or defrosted if frozen)
1 red bell pepper, finely diced
3 medium radishes, sliced thinly into half-moons
1/4 cup jarred sliced pickled jalapeños, chopped, or more to taste
1 large scallion, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lime juice, plus more to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe avocado, peeled, pitted and diced
1/3 cup fresh cilantro, coarsely chopped



In a large bowl, toss together the corn, bell pepper, radishes, jalapeños, scallions, oil, lime juice, salt and pepper. The salad can be made up to this point up to 1 day in advance and refrigerated in an airtight container.

Right before serving, add the avocado and cilantro and gently toss to combine. Taste, and season with additional lime juice, if desired. Divide among the bowls and serve.

Makes 6 servings

Just about 1 cup per serving

Per serving: Calories 159; Total Fat 9g; (Sat Fat 1g); Protein 4g; Carb 20g; Fiber 4g; Cholesterol 0mg; Sodium 207mg; Total Sugar 7g



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