Corn Avocado Salad Recipe – Spicy Indian Summer Corn Chaat

Last Updated on 2 months by Neha Deshmukh

Corn Avocado Salad Recipe – Spicy Indian Summer Corn Chaat

Hey everyone! If you’re anything like me, summer means fresh, vibrant flavors and quick, easy meals. And this Corn Avocado Salad? It’s exactly that. I first whipped this up last summer when I was craving something light, refreshing, and with a little bit of a kick. It’s become a total go-to, especially for picnics and barbecues. Think of it as a chaat-inspired salad – all the deliciousness, none of the fuss!

Why You’ll Love This Recipe

This isn’t your average corn salad. It’s a beautiful blend of sweet corn, creamy avocado, and a zesty, spicy dressing that’ll wake up your tastebuds. It’s ready in under 10 minutes, requires minimal cooking, and is packed with flavor. Plus, it’s super versatile – perfect as a side dish, a snack with tortilla chips, or even a topping for grilled chicken or fish. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this amazing salad:

• 2 cups frozen corn kernels, boiled till soft and drained (about 300g)
• 1 large avocado, peeled and cubed
• 1 large onion, chopped
• 2 tomatoes, chopped
• 1 clove garlic, minced
• Juice of one lemon (about 2-3 tablespoons / 30-45ml)
• Salt and pepper to taste
• 1/2 tsp cayenne pepper (optional)
• 4 tbsp chopped coriander leaves (about 20g)
• 1 tbsp dried parsley

Ingredient Notes

Let’s talk ingredients for a sec! Using frozen corn is totally fine – it’s convenient and tastes great. But if you have access to fresh corn on the cob, absolutely use it! Just boil or grill it until tender and cut the kernels off.

The avocado needs to be ripe but firm, so it holds its shape when you toss everything together. And don’t be shy with the coriander (cilantro)! It adds such a fresh, vibrant flavor.

Now, about that cayenne pepper… this is where we bring in a little Indian inspiration. A pinch of cayenne adds a lovely warmth and subtle spice that elevates the whole salad. It’s optional, of course, but I highly recommend it if you like a bit of heat!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, make sure your corn is boiled and nicely drained. You don’t want a soggy salad!
2. In a large mixing bowl, add the boiled corn, cubed avocado, chopped onion, and tomatoes.
3. Next, toss in the minced garlic, lemon juice, salt, pepper, and cayenne pepper (if you’re using it).
4. Now for the good stuff – add the chopped coriander and dried parsley.
5. Gently toss everything together until it’s all nicely combined. Be careful not to mash the avocado too much!
6. Serve immediately and enjoy!

Expert Tips

• Don’t overmix! You want to keep the avocado in chunks.
• Taste as you go and adjust the seasoning to your liking.
• For a brighter flavor, add a squeeze of lime juice along with the lemon juice.
• If you’re prepping ahead, wait to add the avocado until just before serving to prevent browning.

Variations

This salad is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tortilla chips if serving with them.
• Spice Level Adjustment (Mild to Spicy): Start with a tiny pinch of cayenne pepper and add more to taste. You can also add a finely chopped green chili for extra heat.
• Summer Picnic/BBQ Adaptation: Pack the salad in an airtight container with a small container of extra lemon juice to prevent browning. Serve with tortilla chips or as a side to your favorite grilled meats.
• Festival Adaptation (Adding sev for a festive crunch): My auntie always adds a handful of crispy sev (thin chickpea noodles) when serving this during festivals. It adds a wonderful crunch and a traditional Indian touch!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free. Just be mindful of any additions like tortilla chips or sev, and ensure they are also gluten-free if needed.

Serving Suggestions

This salad is incredibly versatile. Here are a few ideas:

• Serve it with tortilla chips for a quick and easy snack.
• Use it as a topping for grilled chicken, fish, or tacos.
• Add it to your favorite burrito bowl.
• Enjoy it as a light and refreshing side dish with any meal.

Storage Instructions

This salad is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly, but it will still taste delicious. A squeeze of extra lemon juice can help slow down the browning process.

FAQs

Let’s answer some common questions!

Is this salad best served immediately?

Yes, absolutely! It’s at its best when the ingredients are fresh and the avocado hasn’t had a chance to brown.

Can I use fresh corn instead of frozen?

Definitely! Fresh corn is amazing in this salad. Just boil or grill it until tender and cut the kernels off the cob.

What if I don’t have avocado? Are there suitable substitutes?

While avocado adds a unique creaminess, you can substitute it with diced mango or even cucumber for a similar texture. It won’t be quite the same, but still delicious!

How can I adjust the level of spiciness?

Start with a tiny pinch of cayenne pepper and add more to taste. You can also use a milder chili powder or omit the cayenne altogether.

Can this salad be made ahead of time? If so, how do I prevent the avocado from browning?

You can prep the ingredients ahead of time (chop the veggies, boil the corn), but wait to add the avocado and lemon juice until just before serving. The lemon juice helps prevent browning.