Vegan Street Corn Guacamole Salad
This Vegan Street Corn Guacamole Salad combines fresh corn, creamy avocado, lime, cilantro, and smoky spices for an easy, flavor-packed side dish. Ready in just 20 minutes, it’s delicious served with tortilla chips, spooned over tacos, or enjoyed as a fresh BBQ side.
Corn and avocado are two ingredients I could eat on repeat, so combining them into one big, fresh salad was an easy yes for me. After years of creating plant-based recipes, I’ve learned that simple recipes like this really come down to using fresh ingredients and layering in plenty of flavor.
I love making this when fresh corn is at its best, especially when we’re having people over. It’s easy enough for a weeknight but fun enough to put out at a BBQ with a big bowl of tortilla chips.
If fresh, colorful salads are your thing too, check out 11 of My Favorite Summer Salads for even more easy recipes to add to your rotation.
And if you love fresh corn as much as I do, try my Fresh Zucchini and Corn Sauté or Red Cabbage and Sweet Corn Slaw next.
For a full appetizer spread, I love serving this alongside my Fresh Pineapple Mango Salsa and Creamy Blender Black Bean Salsa Dip.
Spotlight on This Vegan Street Corn Guacamole Salad
- It’s easy to make: This fresh corn and avocado salad comes together in just 20 minutes with simple ingredients and minimal prep.
- It’s packed with flavor: Lime, cilantro, Tajín, smoked paprika, and a touch of hot sauce give the creamy corn mixture layers of fresh, smoky, tangy flavor.
- It’s a crowd-pleaser: Put this out with a big bowl of tortilla chips and watch it disappear. It’s an easy addition to BBQs, parties, potlucks, and Taco Tuesday.
- It’s fresh and wholesome: Fresh corn, ripe avocado, herbs, and simple seasonings make up the base of this colorful plant-based dish.
- It’s incredibly versatile: Serve it as a side dish, scoop it up with tortilla chips, or spoon it over tacos, burrito bowls, nachos, and salads.
- It’s something different: Part street corn salad and part guacamole, this recipe combines two favorites into one fresh and flavorful dish.
Frequently Asked Questions
Think of this recipe as a cross between Mexican-inspired street corn salad and creamy guacamole. Unlike traditional corn guacamole, my version starts with plenty of fresh corn and uses homemade guacamole to coat every kernel. The result is a chunky, fresh corn salad that’s perfect for dipping, topping tacos, or serving as a side dish.
No, this Street Corn Guacamole Salad is very mild. The small amount of Sriracha or hot sauce adds flavor and just a subtle kick without making it overly spicy. If you prefer no heat at all, simply leave it out. For extra spice, add more hot sauce or a finely diced jalapeño.
Of course! You can use whatever method you prefer to cook your corn. Of course, roasted corn from the barbecue will have more of a charred flavor to it, which would taste great!
Yes! Feel free to add vegan feta cheese, regular feta cheese, or cotija cheese. I like to skip the cheese to keep it plant-based.
Yes! That’s the beauty of corn. It stays crisp for a few days. The only thing to keep in mind is that the avocado will brown. I recommend making this salad an hour or two before serving it.
I recommend this vegan Mexican street corn recipe as it is. Pair it with a black bean burrito and you’ll be set. If you do insist on adding plant protein, maybe try half a can of black beans.
While I think it is perfect just the way it is, besides vegan cheese, you could also add minced jalapeno for more spice or minced red bell pepper for more flavor.
Yes. Thaw it completely, pat it dry, and char it in a skillet before assembling the salad. I do recommend using fresh corn if possible, however.
Yes. Drain and dry it well, then sauté or char it in a hot skillet for better flavor.
The fresh lime juice helps slow browning, but this salad is still best enjoyed shortly after assembling.
Look for avocados that give slightly when gently pressed but don’t feel mushy. If they’re rock hard, they’re not ready yet; if they’re very soft, they may be overripe.
The Ingredients
Fresh corn: Fresh sweet corn is the star of this recipe, so choose ears with bright green husks and plump, juicy kernels. Once cooked, simply slice the kernels from the cob. For even more smoky flavor, try grilling the corn instead of boiling it.
Avocados: Ripe, creamy avocados create the guacamole-like coating that makes this corn salad so delicious. Look for avocados that give slightly when gently pressed but aren’t overly soft or mushy.
Lime juice: Freshly squeezed lime juice adds brightness and tang while balancing the richness of the avocado. You only need one lime, and I definitely recommend using fresh juice instead of bottled. I wouldn’t substitute lemon juice here.
Chives: Chives add a fresh, mild onion flavor without overpowering the sweet corn. Finely minced red onion or sliced green onion can also be used, but I personally love chives in this recipe.
Sriracha or hot sauce: A small amount of Sriracha or your favorite hot sauce adds a subtle kick and another layer of flavor without making the salad overly spicy. Feel free to leave it out for a completely mild version.
Cilantro: Fresh cilantro adds the bright, herbaceous flavor that pairs so well with corn, avocado, and lime. Adjust the amount to your liking or leave it out if cilantro isn’t your thing.
Tajín or chili powder: Tajín is my favorite because its combination of chili and lime works beautifully with the fresh corn and avocado. If you don’t have any on hand, chili powder makes a great substitute.
Smoked paprika: Smoked paprika adds a warm, smoky flavor that gives this salad even more depth, especially if you aren’t grilling the corn.
Garlic powder: A little garlic powder adds savory flavor and pairs perfectly with the smoked paprika and Tajín. It also distributes evenly throughout the creamy avocado mixture.
Sea salt: Add sea salt to taste once everything is mixed together. I recommend starting with a small amount, tasting, and adding more as needed, especially if you’re using Tajín since it already contains salt.
The Instructions
Step one: Add water and a pinch of salt to a deep pot over medium-high heat. Carefully add the shucked ears of corn to the pot of water. Once boiling, cook for 5 minutes or until the corn is tender and turns brighter in color.
Drain the water, set the corn on a cutting board, and allow it to cool while you prepare the other ingredients.
Step two: Cut and mince the chives and cilantro, then set them aside.
Step three: Make the guacamole. Place the flesh of the avocados in a small bowl with 1/4 teaspoon salt, 1 teaspoon of Sriracha, and the juice from one lime. With a fork or a whisk, mash the avocados until the mixture becomes creamy.
Step four: Use a large, sharp knife to carefully cut off the corn kernels and dispose of the corn cobs.
Place the kernels into a large bowl along with the remaining ingredients. This includes guacamole, chives, cilantro, Tajin, smoked paprika, garlic powder, and the remaining salt. Mix it all together until the salad is evenly coated with guacamole and the ingredients are evenly mixed in.
Serve immediately or chill in the fridge for an hour or two before serving.
Storage
Store leftover Street Corn Guacamole Salad in an airtight container in the refrigerator for up to 2 days. Since this recipe contains fresh avocado, it is best enjoyed the day it’s made for the freshest flavor and color.
To help prevent the avocado from browning, press a piece of plastic wrap directly against the surface of the salad before sealing the container. Give it a good stir and add a fresh squeeze of lime juice before serving leftovers to brighten everything back up.
I do not recommend freezing this salad since the texture of both the avocado and fresh corn will change once thawed.
Tips and Modifications
Leave out the Sriracha or hot sauce if you prefer absolutely no spice. The small amount used in the recipe only adds a mild kick, so feel free to adjust it to your taste.
Make sure the avocado mixture is creamy before folding it into the corn. This helps it evenly coat the kernels and gives the salad that delicious guacamole-like texture.
For even more flavor, grill or char the corn instead of boiling it. Those slightly charred kernels add a smoky flavor that pairs perfectly with the lime, avocado, and seasonings.
Allow the cooked corn to cool before mixing it with the avocado. Adding hot corn can warm the guacamole and affect its fresh flavor and texture.
If fresh corn isn’t available, frozen corn works well too. Thaw it completely and sauté it in a hot skillet until lightly charred before adding it to the salad.
For more plant-based protein and an even heartier salad, add a can of rinsed and drained black beans.
If you love spice, add finely diced jalapeño or an extra drizzle of Sriracha. You can also leave some of the jalapeño seeds in for an even bigger kick.
For a salty and creamy addition, sprinkle vegan feta or cotija-style vegan cheese over the top just before serving.
If you don’t have chives, finely minced red onion or sliced green onion works well. Just make sure to chop red onion finely so it doesn’t overpower the other flavors.
Taste the salad after everything has been mixed together before adding additional salt. Tajín already contains salt, so you may find that you need less than you think.
Serve this salad with tortilla chips as a dip, spoon it over tacos or nachos, or use it as a fresh topping for burrito bowls and veggie burgers.
More Vegan BBQ Side Dish Recipes
Red Cabbage and Sweet Corn Slaw
Creamy Blender Black Bean Salsa Dip
Black Bean Taquitos with Mango Salsa
Vegan Street Corn Guacamole Salad
Equipment
- 1 large bowl
- 1 small bowl *for the guacamole
- 1 large/deep pot
Ingredients
- 8 ears of corn, shucked
- ⅓ cup minced chives
- ¼ cup minced cilantro
- 1 tablespoon Tajin *chili powder can work, too
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
For the guacamole:
- 2 large avocados
- juice from 1 lime
- 1 teaspoon Sriracha/hot sauce
- ¼ teaspoon salt
Instructions
- Add water and a pinch of salt to a deep pot over medium-high heat. Carefully add the shucked ears of corn to the pot of water. Once boiling, cook for 5 minutes or until the corn is tender and turns brighter in color. Drain the water, set the corn on a cutting board, and allow it to cool while you prepare the other ingredients.
- Cut and mince the cilantro and chives, and set them aside.
- Make the guacamole. Place the flesh of the avocados in a small bowl with 1/4 teaspoon salt, 1 teaspoon of Sriracha, and the juice from one lime. With a fork or a whisk, mash the avocados until the mixture becomes creamy.
- Use a large, sharp knife to carefully cut off the corn kernels and dispose of the corn cobs. Place the kernels into a large bowl along with the remaining ingredients. This includes guacamole, chives, cilantro, Tajin, smoked paprika, garlic powder, and the remaining salt. Mix it all together until the salad is evenly coated with guacamole and the ingredients are evenly mixed in.
- Serve immediately or chill in the fridge an hour or two before serving.
