Corn Salad with Guacamole

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 for everyone to munch on.

Prep Time 20

Total Time 20

Servings

Calories 367kcal

Author Danielle Brown

Cost $6

Equipment

1 cutting board
1 knife sharp enough to cut an onion
2 bowls
1 grill or oven

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!

Notes

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.

Nutrition