Mexican Corn Salad in Avocado

Lori Hartnett Leave a Comment

Here is a great way to showcase the versatility of avocados, which provide nearly 20 essential nutrients including fiber, potassium, Vitamin E, B-vitamins, and folic acid. Serve this for a light lunch, or as part of your dinner menu.

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Mexican Corn Salad in Avocado
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
  1. ADD olive oil to skillet; heat over medium-high heat. Add corn; cook 4 to 5 minutes, or until light golden brown, stirring occasionally. Remove from heat; cool.
  2. MIX mayonnaise, 1 Tbsp. of the cheese, cilantro, scallion, lime juice, and seasoning in medium bowl. Stir in corn.
  3. FILL avocado halves with corn mixture; sprinkle with remaining 1 Tbsp. cheese.
Fresh Tips


This recipe can be easily doubled for 4 servings.



Substitute vegan mayonnaise and omit Parmesan cheese.

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