What’s fab about this dish is everything! It’s quick, easy, affordable, packed with veggies. The flavor has texture and heat; it's a little sweet, a little smoky, and perfect for any season. You can switch up the sauce base, use dairy-free yogurt or sour cream, or omit it altogether. This recipe is great for entertaining, amazing as a side dish or garnish on sandwiches or tacos, and is just an all-around crowd pleaser!!

Grilled Corn Salad with Jalapeno and Avocado [Vegan]






  • 6 ears fresh corn
  • 2 tablespoons oil
  • 1 jalapeno
  • 1/4 cup red onion, thinly sliced or diced
  • 1 avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno
  • Salt/Pepper as desired

Chipotle Sauce: (optional)

  • 1/4 cup Vegan Mayo
  • 2 tablespoons lime juice (juice from one lime)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 tablespoons adobo sauce


  1. Grease the ears of corn with a little oil and place on either a gas or charcoal grill or over an open flame until slightly charred.
  2. When cool enough to handle, remove corn from the cob using a sharp knife.
  3. Grill jalapeno until skin is charred and black in some areas.
  4. Chop jalapeno, removing seeds and ribs for less heat.
  5. In a large bowl, combine corn, chopped jalapeno, sliced red onion, chopped cilantro, lime juice, salt, pepper.
  6. Make the chipotle sauce: combine all the ingredients in a small dish.
  7. Pour over the top and gently toss.
  8. Serve with a few extra lime wedges, garnish with a sprinkle of chili powder and cilantro.


This recipe will keep for up to 5 days in the fridge.