Go Back
As temperatures rise and summer approaches, there’s nothing quite like a refreshing salad that captures the essence of the season. Enter the Zesty Vegan Chili Lime Corn Salad—a vibrant dish bursting with flavor, color, and nutrition. This salad is not just a feast for the eyes; it’s a delicious blend of ingredients that come together to create a perfect side dish for barbecues, picnics, or even a light lunch.

Vegan Chili Lime Corn Salad

Looking for a refreshing summer side dish? Try the Zesty Vegan Chili Lime Corn Salad! This colorful salad features fresh corn, crunchy bell peppers, juicy cherry tomatoes, creamy avocado, and a zesty dressing that combines lime juice, chili powder, and smoked paprika. Packed with nutrients and bursting with flavor, it’s perfect for barbecues, picnics, or a light lunch. Enjoy a healthy, delicious dish that captures the essence of summer and delights everyone's taste buds!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh corn kernels (approximately 5-6 ears of corn) or 2 cans of corn, drained and rinsed

1 red bell pepper, diced into small cubes

1 cup cherry tomatoes, halved

1/2 medium red onion, finely diced

1 ripe avocado, diced into chunks

1/4 cup fresh cilantro, finely chopped

Juice of 2 limes (about 1/4 cup)

1-2 teaspoons chili powder (adjust according to your spice preference)

1 teaspoon smoked paprika for a hint of smokiness

Salt and freshly ground pepper to taste

1 tablespoon olive oil (optional for extra creaminess)

Instructions
 

Prepare the Corn: If you opt for fresh corn, start by husking the ears and using a sharp knife to cut the kernels off the cob. Boil the kernels for 2-3 minutes or grill them until just tender, then let them cool. If you're using canned corn, simply drain and rinse under cold water to remove excess sodium.

    Mix the Vegetables: In a large mixing bowl, combine the freshly prepared corn kernels with the diced red bell pepper, halved cherry tomatoes, and finely diced red onion. Stir gently to mix them evenly.

      Add the Avocado: Gently fold in the diced avocado, being careful not to mash the pieces, as you want them to remain intact for texture.

        Season the Salad: In a separate small bowl, whisk together the fresh lime juice, chili powder, smoked paprika, salt, and pepper. If you're using olive oil, drizzle it in for an extra layer of flavor and richness.

          Combine Everything: Pour the prepared dressing over the corn and vegetable mixture. Using a spatula, gently toss until everything is well coated in the dressing. Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice as desired.

            Add Freshness: Just before serving, fold in the chopped cilantro for a bright and fresh burst of flavor.

              Chill and Serve: While the salad can be enjoyed right away, for the best flavor experience, cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings

                  - Presentation Tips: Serve the salad in a large, vibrant bowl with a garnish of extra cilantro on top. Pair with lime wedges on the side for a zesty touch!