Pickled Jalapeño Avocado Corn Salad! Whether you’re topping tacos or dipping with tortillas, this recipe nails flavor, texture, and visual appeal.
This Pickled Jalapeño Avocado Corn Salad shines because of its bright, tangy kick from pickled jalapeño peppers, perfectly balancing the creamy avocado and sweet corn. Picture zesty green onions, juicy tomatoes, and a tangy lime dressing that ties every bite together in a refreshing, crave worthy bowl. The star here is the pickled jalapeño peppers that deliver a gentle heat and vinegary brightness that elevates every ingredient.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We devoured this delicious salad in no time flat, and every bite reminded us why it’s perfect for sunny days and easy entertaining. Yasmeen loved it tucked into a flour tortilla wrap, turning lunch into a bright, handheld feast, while Dad reached for tortilla chips to scoop up those tangy, crisp bits with joyful gusto.
It’s sooooo good! Crisp corn, creamy avocado, and a lively kick from pickled jalapeños that lingers just long enough to make you reach for seconds. You absolutely gotta give this one a try if you’re chasing vibrant flavors, quick prep, and a crowd pleasing dish that feels both fresh and craveable.
Tips for Success:
- Flavor Profile: This Pickled Jalapeño Avocado Corn Salad is a flavorful medley of Mexican flavors with a heavy accent on the “tamed” pickled jalapeño peppers.
- Pickled Jalapeño Pepper Flavor: This recipe is all about those delicious pickled jalapeño pepper flavor. If you love pickled jalapeño peppers, then this recipe is just for you. If you are not a fan of pickled jalapeño peppers, then consider passing on this recipe.
- Pickled Jalapeño Peppers: Be sure to select a “tamed” (mild/medium) brand of pickled jalapeño peppers. There are many brands on the market. Just be sure to select a jar that indicates “tamed” (mild) or medium.
- Pickled Jalapeño Pepper Brine: This is the brine (juice) that comes from the jar of pickled jalapeño.
- Fresh Jalapeño versus Pickled Jalapeño: Using fresh jalapeño will work, but you will have to use a vinegar for the brine; however, you will need to really work with the flavors. We do not suggest any substitutions as this recipe is all about those pickled jalapeño peppers.
- Amount of Sea Salt: Our family was completely divided over the amount of sea salt needed to properly season this salad. Feel free to adjust accordingly.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.
This salad does not freeze well.
Pantry Products:
- “Tamed” Pickled Jalapeno Peppers: We used Mezzetta “Tamed” Sliced Pickled Jalapeño Peppers-Medium Heat (Mild Heat Flavor). The Mezzetta brand indicates the word ‘tamed’ on the top of the label; however, it also indicates the word ‘medium’ on the bottom of the label. Feel free to use your favorite pickled jalapeño peppers brand or make your own.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Fine mesh strainer – to drain the corn (optional)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Pickled Jalapeno Avocado Corn Salad
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 4 Cups 1x
- Category: Salad
Description
Whether you’re topping tacos or dipping with tortillas, this Pickled Jalapeño Avocado Corn Salad nails flavor, texture, and visual appeal.
Ingredients
Salad Ingredients:
- 3 medium avocados, chunked
- 1 – [ 15.5 oz can ] corn, drained
- 1 cup halved grape/cherry tomatoes
- ½ cup “tamed” pickled jalapeño peppers, fine chop
- 3 Tablespoons pickled jalapeño pepper brine *
- ½ cup sliced green onions (white and light green parts)
- 2 Tablespoons lime juice
Spice/Herb Ingredients:
- ¼ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- Pinch to ¾ teaspoon sea salt (+/-) *
Optional Topping:
- Finely chopped fresh cilantro
Serving Ideas:
- With tortilla chips
- In a wrap
- On tacos
- On a salad
- On Mexican rice
- In a buddha bowl
Instructions
- Place all the Salad Ingredients and all the Spice/Herb Ingredients into a large bowl, gently mix well to combine, then sprinkle the chopped fresh cilantro over top. Serve. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: (makes 4 to 5 cups) Dependent on the size of the avocados
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