In season Spring - Fall. Learn what makes our avocados so special & where to find them.

Spicy Fresh Corn Salad

Spicy Fresh Corn Salad
Total time:

5 min

Prep time:


Cook time:

5 min

 © 2010. The TABASCO® marks, bottle and label designs are registered trademarks and servicemarks exclusively of McIlhenny Company, Avery Island, Louisiana 70513.


Serving Size: 6

As needed Salad
4 ears corn on the cob, shucked
1/4 lb. green beans, cut into 1-inch pieces
2 medium tomatoes, chopped
2 scallions, sliced
2 large ripe Fresh California Avocados, halved, pitted and diced
1 small red bell pepper, cored and diced
As needed Dressing
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1 tsp. Original TABASCO® brand Pepper Sauce
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup extra-virgin olive oil
As needed Boston lettuce leaves

Remember to check the label when you shop.

In season Spring - Fall. Learn where to find them



  1. Stand each corn ear upright on its end. With small paring knife, holding the top of the cob with one hand, run knife carefully down the cob, just under the kernels to cut them off.
  2. Cook kernels and green beans in boiling, salted water 2 to 3 minutes. Rinse with cold water to cool; drain well.
  3. Combine corn, green beans, tomatoes, scallions, avocados and red pepper in large bowl.

Prepare dressing:

  1. Combine vinegar, mustard, TABASCO® Sauce, sugar and salt in small bowl.
  2. Slowly whisk in olive oil until well blended.
  3. Toss with vegetable mixture.
  4. Cover and refrigerate at least one hour.

To serve, line platter with lettuce leaves. Top with corn mixture.


Nutrition information per serving

Calories 220; 5 g protein, Total Fat 11g; Cholesterol 0 mg; Sodium 250 mg; Total Carbohydrates 31 g;

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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