Corn Jalapeno Ranch Salad with Avocado Recipe

This easy corn jalapeño ranch salad with avocado and cilantro is made with just 5 ingredients and only takes 20 minutes to throw together. It’s perfect as a summer appetizer served with tortilla chips, a side dish for your summer bbq, or even as a salsa on fish tacos!

I can’t get over how easy this recipe is, mostly thanks to Litehouse® Jalapeño Ranch Dressing, the perfect one-ingredient dressing! The flavors and creaminess of the ranch perfectly complement fresh, in-season corn, fresh jalapeños, herby cilantro and creamy avocado. Nothing complicated – just delicious ingredients!

Let’s start with the corn…boiled or grilled? I say either! Grilled corn would add a bit more depth of flavor and smokiness to this salad, but I love the freshness and sweetness of boiled corn, especially at this time of year. To prepare the corn for this salad, boil a few cobs until just tender (about 5-7 minutes), then cool slightly so you don’t burn your hands. Slice off the kernels and let cool further before adding to this salad. If grilling, it will take about 15-20 minutes.

Once the corn is prepped, simply add it to a large mixing bowl with the remaining ingredients and toss well. Definitely use a ripe avocado – it makes all the difference! Not a fan of cilantro? Sub with scallions instead.

If you’d like, you could also use fresh or pickled red onion. Bacon bits would be a fantastic addition, too. This salad is best served cold. We suggest chilling it for an hour before serving to let the flavors marinate, but it’s not completely necessary.

Once you’ve tried this recipe, check out a few more of these recipes featuring Litehouse jalapeño ranch:

• Jalapeño Ranch Fish Tacos
• Bacon and Ranch Jalapeño Poppers
• Vegetarian Taco Salad with Jalapeño Ranch