Corn Salad With Avocado, Pickled Jalapeño and Cilantro

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This vibrant crockery of saccharine maize with a confetti of reddish doorbell peppers, scallion, radishes and caller cilantro gets an unexpected, enlivening footwear from pickled jalapeños and a cool, creamy effect from chunks of avocado. While you tin marque this crockery immoderate clip of twelvemonth utilizing frozen, thawed corn, it's champion with peak-of-season produce, and volition surely radiance astatine your adjacent summertime cookout.

The vegetables whitethorn beryllium mixed unneurotic and refrigerated successful an airtight instrumentality up to 1 time successful advance.

From cookbook writer and registered nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4-6 (makes 5 1/2 cups)

3 1/2 cups (17 1/2 ounces) chilled cooked caller maize (from astir 4 ears oregon defrosted if frozen)
1 reddish doorbell pepper, finely diced
3 mean radishes, sliced thinly into half-moons
1/4 cupful jarred sliced pickled jalapeños, chopped, oregon much to taste
1 ample scallion, thinly sliced
2 tablespoons olive oil
1 tablespoonful caller lime juice, positive much to taste
1/2 spoon kosher salt
1/4 spoon freshly crushed achromatic pepper
1 ripe avocado, peeled, pitted and diced
1/3 cupful caller cilantro, coarsely chopped

Nutritional Facts

Per serving (based connected 6; a scant 1 cup)

Calories
159
Fat
9 g
Saturated Fat
1 g
Carbohydrates
20 g
Sodium
207 mg
Protein
4 g
Fiber
4 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Published July 28, 2021

Updated March 17, 2026