The Washington Post

Corn Salad With Avocado, Pickled Jalapeño and Cilantro

Corn Salad With Avocado, Pickled Jalapeño and Cilantro 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Jul 29, 2021

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 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.

Total time: 15 mins

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


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 5 1/2 cups

Ingredients
  • 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

Directions

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.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6; a scant 1 cup): 159


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 207mg 9%

Total Carbohydrates: 20g 7%

Dietary Fiber: 4g 16%

Sugar: 7g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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