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Fiesta Avocado Corn Salad
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4.98 from 49 votes

Fiesta Corn and Avocado Salad

Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad/Side Dish
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 6


  • Large skillet or grill pan (preferably cast-iron)
  • Mixing bowls


  • 5 ears of corn, husked
  • 4 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. mayonnaise
  • 1 grated garlic clove
  • 3/4 tsp. ground sumac (sub paprika)
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.)
  • 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • 1/4 cup fresh basil leaves, roughly chopped
  • 3 Tbsp. fresh mint leaves, roughly chopped
  • 1/4 cup roasted, salted pumpkin seeds (pepitas)
  • 3 to 4 Tbsp. crumbled Cotija cheese (sub feta or goat cheese)


  • Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
  • Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
  • Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.
    Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.


To Make-Ahead: Char and cut the corn kernels 1 day ahead. You can also prepare the dressing 1 day ahead, and store in a covered jar in the refrigerator. 
To Store: Salad will last in the refrigerator for 3 days. I like to make a little extra dressing and store it separately, then splash it over individual portions.
Enjoy salad chilled or closer to room temperature. 


Serving: 0.66cup | Calories: 325kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Sodium: 420mg | Fiber: 5g | Sugar: 2g