Spicy sweet corn salad with avocado and parsley (Low fat, vegan, no oil)

Because the local corn is fresh and in season, we have been making a bunch of recipes that include it (such as this similar recipe here). Sometimes in our favorite burritos, and sometimes as the main ingredient of a fresh summer salad. We recently made this sweet corn recipe, and then I thought of making a slightly different dressing – and it didn’t let us down. The spicy and tangy salad dressing went perfect with the fresh-off-the-cob corn and avocado, and it does not use any oil — that’s right, completely oil-free.

This salad is so delicious inside of burritos and wraps. We put it inside this tofu scramble and refried bean burrito all the time and it’s so good (you can even leave out the tofu scramble and add a green salad instead). The crunchy corn is so good with the refried beans. Or, mix in some black beans for a bit more starch and protein. It’s really filling.

What’s best is that it is incredibly easy to make. You just need to boil the corn or use the instant pot to cook it, cut it from the cob, and spend a couple minutes prepping the dressing and avocado. Can’t get much easier than that!

Spicy Corn with parsley and avocado

This corn salad is perfect either as a side dish, or put into burritos. We love it in a summery burrito wrap with our refried beans (link in notes).

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Course: Salad, Side Dish

Cuisine: American, Fusion

Keyword: avocado, corn, hot sauce, limes, miso, parsley

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 Servings

Calories: 123kcal

Author: Jen deHaan

Ingredients

• 2 cups corn about 3 ears, cooked
• 1/4 cup parsley Or cilantro, chopped
• 1/2 avocado

DRESSING

• 3 Tbsp lime juice
• 1.5 tsp miso paste
• 1 Tbsp sriracha sauce Or sub sambal sauce, or any other hot sauce.

GARNISH (OPTIONAL)

• Low sodium Tajin seasoning recommended
• ground black pepper

Instructions

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

Notes

This recipe tastes best using corn cut fresh from the cob. Of course it also works perfectly fine with frozen or canned.

Find our refried beans recipe here: http://plants.to/RefriedBeans. These beans go perfectly with this corn salad inside of a wrap.

Nutrition Facts

Spicy Corn with parsley and avocado

Amount per Serving

Calories

123

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

174

mg

8

%

Potassium

 

323

mg

9

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

3

g

6

%

Vitamin A

 

555

IU

11

%

Vitamin C

 

17.6

mg

21

%

Calcium

 

8

mg

1

%

Iron

 

0.8

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Alternative ingredients

You can of course use cilantro in place of the parsley if you prefer. It goes just as well with this flavor combination.

If you don’t have miso, you can use a bit of coconut aminos (or liquid aminos, or soy sauce).

We strongly recommend the tajin for that added spice (we prefer the low sodium due to the sodium already in the dressing). Red pepper flakes or ground black pepper also work well.

And of course, you can make this recipe using frozen corn or canned if you don’t have access to fresh corn on the cob.