You don’t need a lot of ingredients to make a beautiful dish highlighting grilled corn. With avocado, red onion, chile peppers, and lime juice, summer corn becomes a delicacy in this room-temperature dish.
Choose your favorite kind of chile peppers, from mild to incendiary, depending on your heat tolerance. Most supermarkets at least carry jalapeños and mild poblanos; look for other varieties in Latin American groceries and produce markets.
Choose from jalapeño, poblano, serrano, Anaheim, hatch peppers, or any you prefer. Here’s our Guide to Chile Peppers, highlighting varieties and heat levels.
If you don’t like chile peppers … Swap in half of a bell pepper, any color you’d like, diced small.
Grill the corn in your preferred way. First, brush each ear lightly with olive oil. Then, cook in one of 3 ways: on a hot outdoor grill (10 to 12 minutes, turning occasionally); in a preheated air fryer (10 to 15 minutes at 390º F, turning halfway through); or on an indoor grill pan (10 to 12 minutes, turning every 3 or 4 minutes).
What to serve with this dish
Gilled corn with avocado is a great side dish with plant-based Mexican and Southwestern specialties like tacos, quesadillas, fajitas, and the like. Here are a few that would make perfect pairings:
- Summer Squash and Black Bean Soft Tacos
- Lime-Marinated Tofu Fajitas or Soft Tacos
- Flexible & Easy Vegan Quesadillas
- Fiesta 7-Layer Bean Dip
Explore more …
- Fresh Corn Recipes for Summer & Early Fall
- Delectable Vegan Avocado Recipes
- Vegan Tex-Mex Recipes Your Family Will Love
Grilled Corn with Avocado — a Great Summer Side Dish
You don’t need a lot of ingredients to make a beautiful dish highlighting grilled corn and embellished with avocado and fresh chile peppers.
Ingredients
- 2 large or 3 medium ears fresh corn on the cob
- Olive oil for brushing
- 1 good-size medium avocado, peeled and diced
- 1/2 cup thinly sliced red onion, in about 2-inch lengths
- 1 to 2 fresh hot red or green chile peppers, stemmed, seeded, and sliced (see Note for varieties)
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 to 2 teaspoons fresh oregano leaves, or 1/2 teaspoon dried oregano
- Salt and freshly ground pepper to taste
Instructions
- Grill the corn in your preferred way. First, brush each ear lightly with olive oil. Then, cook in one of 3 ways: on a hot outdoor grill (10 to 12 minutes, turning occasionally); in a preheated air fryer (10 to 15 minutes at 390º F, turning halfway through); or on an indoor grill pan (10 to 12 minutes, turning every 3 or 4 minutes).
- Transfer the corn to a plate and allow to cool until just warm. Break each ear in half; set on a plate with the flat end down and scrape off the cob with a sharp knife.
- Combine the corn kernels (letting several rows to remain intact makes for a pretty salad, as shown) with the remaining ingredients in a serving bowl.
- Toss together gently. If time allows, cover and allow to stand for 15 minutes or so to allow the flavors to blend, then serve at room temperature.
Notes
Choose your favorite type of fresh chile pepper. Poblanos are the mildest. Jalapeños are easiest to find. There are also serrano, Anaheim, hatch peppers, and others.
If you don't like chile peppers, swap in 1/2 of a bell pepper (any color), diced small.
Here are lots more plant-forward salads & sides.
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