Avocado and Sweetcorn Salad
Charred sweetcorn and ripe avocado tossed with lime and coriander. Fifteen minutes, no cooking beyond blistering the corn, and it holds together as a light lunch or a side.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 2 cupssweetcorn kernels, fresh or frozen (thawed)
- 2ripe avocados, diced
- 1/2red onion, finely diced
- 1red chilli, deseeded and minced
- 1/2 cupfresh coriander, chopped
- 3 tbsplime juice (about 2 limes)
- 1 tbspolive oil
- 1/2 tspsalt, or to taste
Cookware
- Frying pan
- Mixing bowl
Method
Read each step end-to-end before starting.
- 01
Char the corn
Heat a dry frying pan over high heat until very hot. Add the sweetcorn in a single layer and leave it undisturbed for 2-3 minutes to catch and blister, then toss and char for another 2 minutes. Tip onto a plate and let it cool for 5 minutes — this dry-charring is what gives the salad its smoky depth.
- 02
Soften the onion
While the corn cools, put the diced red onion in the lime juice with a pinch of salt. Letting it sit takes the raw bite off and lightly pickles it.
- 03
Combine
In a mixing bowl, gently fold together the cooled corn, avocado, the onion and its lime juice, chilli, coriander, olive oil and salt. Fold rather than stir, to keep the avocado in distinct pieces.
- 04
Serve fresh
This is best eaten within an hour or two while the avocado is bright. If making ahead, hold back the avocado and fold it in just before serving.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.