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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
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
g
%
Cholesterol
mg
%
Sodium
174
mg
8
%
Potassium
323
mg
9
%
Carbohydrates
20
g
7
%
Fiber
3
g
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.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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