Take advantage of summer’s bounty with this salad featuring smoky, roasted corn, creamy avocado, and a zesty chili-lime vinaigrette. Made with healthy veggies, it’s a gluten-free and vegan summer salad!

Prep: 20 minsCook: 6 mins (+10 mins cooling time)Total: 45 mins
Servings: 6 cups (6 servings) 1x


  • 1 ½ cups corn kernels, from 2-3 medium ears; 6 ½ – 7 ½ inches long x 2” diameter (~285 grams)
  • 3 tablespoons avocado oil, divided
  • 1 cup diced cucumber with peel still on (~155 grams)
  • 1 pint grape or cherry tomatoes, halved (~270 grams)
  • ½ cup chopped fresh cilantro
  • 1 medium avocado, diced
  • ½ cup finely diced red onion (~57 grams)
  • 1 small jalapeño, finely minced (seeds and membranes removed for less heat)
  • ½ teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice (½ large lime)
  • 1 small garlic clove, grated or finely minced
  • ¾ teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper


  1. To prepare the corn, rinse the husked ears under running water then pat dry. Cut the corn kernels from the uncooked cob and discard the cobs.  
  2. On the stovetop, place a large cast-iron skillet over medium-high heat. When the skillet is very hot (almost smoking), add 1 tablespoon of oil and swirl the pan to coat. 
  3. Add the corn kernels to the pan and cook 5-6 minutes or until the corn starts to char and smells very fragrant, stirring occasionally. 
  4. Remove the corn from the skillet and place it in a bowl to cool to room temperature, about 15 minutes. 
  5. While the corn is cooling, prepare the other vegetables (cucumber, tomatoes, cilantro, avocado*, onion, and jalapeño). Add the chopped veggies to the bowl with the cooled corn. 
  6. Make the vinaigrette by combining the remaining 2 tablespoons oil, lime zest and lime juice, garlic, chili powder, salt, and pepper. Whisk well. 
  7. Pour vinaigrette over vegetables and toss gently to combine. Taste and season with additional salt and pepper if desired.


*If not serving this salad until later, wait to dice the avocado and add it to the salad just before serving.

Any leftover salad may be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 170
  • Fat: 11 g
  • (Sat Fat: 2 g)
  • Sodium: 212 mg
  • Carbohydrate: 18 g
  • (Fiber: 5 g
  • Sugar: 4 g)
  • Protein: 3 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Jess Beacom