The avocado corn salad in a bowl on top of a wooden table, surrounded by limes and garnishes.

July 18, 2026

Avocado Corn Salad

Name: Avocado Corn Salad
Prep time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 3 cups (450 g) corn kernels; 1/2 tablespoon (4 g) chili powder; 1 tablespoon (15 mL) olive oil; 1 cup (52 g) diced red onion; 3 large avocados, pitted, peeled, and diced; 2 cans (284 mL each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained; 2 tablespoons (30 mL) fresh lime juice; 1/2 tablespoon (8 g) kosher salt; 1/4 teaspoon (0.5 g) ground black pepper; 1/4 cup (15 g) chopped fresh cilantro

20

Prep Time Minutes
30
Total Time Minutes
10
Number of Ingredients
12
Servings

Tags:

Salad,
Summer

Ingredients

3 cups (450 g) corn kernels
1/2 tablespoon (4 g) chili powder
1 tablespoon (15 mL) olive oil
1 cup (52 g) diced red onion
3 large avocados, pitted, peeled, and diced
2 cans (284 mL each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
2 tablespoons (30 mL) fresh lime juice
1/2 tablespoon (8 g) kosher salt
1/4 teaspoon (0.5 g) ground black pepper
1/4 cup (15 g) chopped fresh cilantro

Directions

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Step one

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step two

Stir together corn, chili powder and olive oil in a medium bowl.
Step three

Spread the mixture evenly across the parchment paper. Bake for 10 minutes and cool immediately.
Step four

Transfer the corn to a large serving bowl and toss it together with the red onions, avocados, diced tomatoes, lime juice, salt, pepper and cilantro.
Step five

Chill for 20 to 30 minutes before serving.