This vibrant avocado corn salad is a celebration of bold flavors and fresh seasonal ingredients. Creamy chunks of ripe avocado pair beautifully with the natural sweetness of crisp summer corn, while thinly sliced radishes add a peppery crunch and a burst of color. Red chili peppers bring just the right amount of heat, balanced by the mild, oniony bite of scallions. What truly ties it all together is the zesty dressing—a simple yet flavorful mix of lime juice and zest, sumac, and olive oil. The citrusy tang of lime combined with the slightly tart, lemony notes of sumac elevates the salad with a refreshing brightness that cuts through the richness of the avocado and brings all the ingredients into harmony. Whether you’re serving it as a side for grilled meats, piling it onto tacos, or enjoying it on its own for a light lunch, this salad delivers an irresistible mix of textures and tastes that’s both satisfying and invigorating.
Zesty Avocado Corn Salad with Radishes, Chili Peppers & Lime-Sumac Dressing
Ingredients
- 3 ears of corn cooked and cut off the cob
- 2 avocados cut in half and sliced into 1/2 in pieces
- 6 radishes thinly sliced and soaked in ice water
- 1 red chili pepper thinly sliced
- 2 scallions thinly sliced
Dressing
- 1 lime juiced and zested
- 1/4 tsp sumac
- 3 tbsp olive oil
- kosher salt
- Maldon salt
- freshly cracked pepper
Instructions
- Arrange large pieces of corn (about 3 inches long) evenly around a platter. Top with avocado and drained radishes. Sprinkle on the sliced chili peppers and scallions. The plate should look beautiful.
- In a small bowl, whisk together lime zest and juice with sumac and a pinch of salt. Spoon this mixture over the salad. Drizzle with olive oil and sprinkle with Maldon and freshly cracked pepper.