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Vegan Grilled Corn Salad with Jalapeno and Avocado

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes




  • 6 ears fresh corn
  • 2 tbsp 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. Grease the ears of corn with a lil 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 top and gently toss. Serve with a few extra lime wedges, garnish with a sprinkle of chili powder and cilantro. Will keep for up to 5 days in fridge.


If you’d like to skip the sauce you can altogether or you can sub the mayo for vegan sour cream or yogurt.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 4
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