López's Chipotle Corn Salad with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, smoky-sweet salad with charred corn, creamy avocado, and a zesty lime dressing—perfect for summer gatherings. This mexican-inspired salads ready in about 19 minutes turns fresh or frozen, thawed corn kernels, ripe, diced avocado, finely diced red onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (9 ratings) Prep: 15 min Cook: 4 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a dry skillet over medium-high heat; add 2 cups corn kernels and char for 3-4 minutes until lightly browned, stirring occasionally.
  2. Step 2: In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, 1 minced chipotle pepper, 1 teaspoon lime zest, and 1/4 teaspoon salt.
  3. Step 3: Add charred corn, diced avocado, 1/4 cup diced red onion, 1/2 cup diced cucumber, and 1/4 cup chopped cilantro to the bowl. Gently toss until all ingredients are coated in dressing and evenly distributed.

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Frequently asked questions

How long does López's Chipotle Corn Salad with Avocado take to make?

Total time is about 19 minutes (15 min prep + 4 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover López's Chipotle Corn Salad with Avocado?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in López's Chipotle Corn Salad with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale López's Chipotle Corn Salad with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with López's Chipotle Corn Salad with Avocado?

Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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