Spicy sweet corn salad with avocado and parsley

Spicy sweet corn salad with avocado and parsley

Spicy sweet corn salad with avocado and parsley
Save Recipe Save to BigOven
Yum
Category: salad
Cuisine: Vegan

This corn salad is perfect either as a side dish, or put into burritos. We love it in a summery burrito wrap with beans, popped on a baked potato, sweet potato, even rice YUMMY!

Ingredients

  • 2 cups corn about 3 ears, cooked (canned or frozen will work)
  • 1/4 cup parsley Or cilantro, chopped
  • 1/2 avocado
  • DRESSING
  • 3 Tbsp lime juice
  • 1.5 tsp miso paste
  • 1 Tbsp hot/sriracha sauce Or sub sambal sauce, or any other hot sauce.
  • GARNISH (OPTIONAL)
  • Low sodium Tajin seasoning recommended
  • ground black pepper

Instructions

  1. Cook fresh corn using your preferred method. I used the instant pot for the pictured recipe.
  2. Set to cool a bit while you prepare the dressing (whisk together all ingredients) and other ingredients (see next steps).
  3. Remove from skin and chop the avocado into cubes (or dice in the skin and scoop it out).
  4. Chop parsley.
  5. Remove corn from cob (if applicable).
  6. Toss corn and parsley in dressing, and then add the cubes of avocado and gently fold in.
  7. Sprinkle with Tajin seasoning and/or pepper and serve!

 
 

BOOK YOUR FREE ASSESSMENT

CONTACT POWERS