This Corn Salad with Guacamole is about to be the star of the show for the next time you need to host! It is the perfect app to put out for everyone to snack on. It has healthy fats from the avocado, and the corn salad on top makes this guacamole next level! Looking for more bites and dips? Try out Vegan Creamy Spinach Artichoke Dip, Vegan Garlic Bread, and the Best Vegan Hummus.
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Notes on Ingredients
- Avocado: Make sure your avocado is ripe and ready for use by pressing into the skin (avocado should be slightly soft!).
- Corn: You can use canned corn or fresh corn from the cob. Grilling the corn gives it great flavor but you can also roast, broil, air fry, or pan fry to make it crispy.
- Garlic: You can use fresh (1 clove minced) or garlic powder.
- Jalapeno: Feel free to omit if you want no spice. Or, for less spice, scoop out all of the seeds.
- Cilantro: If you don’t like cilantro, you can replace this herb with parsley or omit.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Corn Salad with Guacamole?
- De-pit the avocado, mash it, and mix the guac ingredients together.
- Spread the guac as a base layer in your serving bowl.
- Make the corn salad and layer on top of the guac.
- Enjoy with chips, pita, veggies, or a spoon!
- Step 1: First, de-pit avocado.
- Step 2: Then, mash the avocado and mix in cilantro, lime, garlic, salt, and jalapeno.
- Step 3: Next, in another bowl, add corn salad ingredients: corn, red onion, lime, feta, cilantro, and salt.
- Step 4: Mix together corn salad until combined.
- Step 5: Then, layer the guacamole down first on a white dish and top with corn salad.
- Step 6: Lastly, serve with chips and enjoy!
Commonly Asked Questions
Store in the fridge for up to 2 days. Use saran wrap and press it against the guacamole to keep air from getting in and the avocado getting brown. After pressing the saran wrap on the guacamole and salad, use an air tight lid to cover the container.
Definitely! If you want no spice at all, omit the jalapeno. Alternatively, for less spice, scoop out the seeds from the jalapenos and just use the pepper.
You can roast, broil, air-fry, or sauté the corn as a grilling alternative. It will still be crispy and delicious!
Some of my favorite dishes with this corn salad and guac are Vegan Sheet Pan Fajitas, Vegan One Pot Mexican Quinoa, and Bean and Sweet Potato Tacos.
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Extra Helpful Tips
- It is best to make this Guacamole and Corn Salad the day of serving it so the avocado does not get brown. Adding more lime will help preserve the avocado from getting oxidized and discoloring. You can prepare the corn salad portion the day before and store in the fridge.
- If you want less spice and are using fresh jalapeno, scoop the seeds out before using.
- Grill your corn first before cutting it off of the cob if you plan on using a grill. If you are using the oven, you can cut the corn off the cob first and then cook it.
- Serve with chips, pita, veggies, or tacos/burrito bowls.
How to Store
Store in the fridge for up to 2 days. Use saran wrap and press it against the guacamole to keep air from getting in and the avocado getting brown. After pressing the saran wrap on the guacamole and salad, use an air tight lid to cover the container.
If you tried this Corn Salad with Guacamole or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Corn Salad with Guacamole
Equipment
Ingredients
Guacamole
- 4 avocados ripe
- 1 teaspoon garlic powder
- 1 tablespoon lime juice
- jalapeno optional
- salt dash
Corn Salad
- ⅓ cup red onion finely diced
- ¼ cup cilantro chopped
- 1 cup corn grilled
- ⅓ cup vegan feta crumbled
- 1 tablespoon lime juice
- salt dash
Instructions
- Scoop out the avocado and mash in a bowl.
- Add in the rest of the guacamole ingredients (garlic, lime, jalapeno, salt) and mix.
- Finely chop the onion and cilantro, and grill the corn.
- In a separate bowl, combine all corn salad ingredients (onion, cilantro, corn, feta, lime salt).
- Add the corn salad on top of the guacamole.
- Enjoy!
Jordan Stacy says
The corn salad on top of this chunky guacamole is next-level! Your guests or family will love this!!! Also, it’s the perfect dish to make for taco night.