Spicy Corn Salad

Spicy Corn Salad

This Spicy Corn Salad is gluten-free, nut-free, and vegetarian-friendly, so it'll make the perfect lunch, dinner, or side dish if you have any gluten, nut, meat, or fish food restriction — dig in!


4 cups of corn
1 tbsp. avocado oil
1 cup bell pepper, diced
1 cup red onion, diced
½ cup jalapeno, diced
½ cup cilantro, chopped
¾ cup yogurt

4 tbsp. lime juice
½ tbsp. chili powder
½ tbsp. cumin
1 tsp. cayenne pepper
1 tsp. salt
½ tsp. turmeric


1. Heat a large skillet over high heat.

2. Once hot, add the avocado oil, then the corn, and let cook for approximately 5 minutes stirring frequently.

3. Once the corn is cooked, pour it into a serving bowl and let it cool.

4. While the corn cools, whisk together the yogurt, lime juice, chili powder, cumin, cayenne pepper, salt, and turmeric.

5. Once the dressing is mixed, set it aside while you chop the bell pepper, red onion, jalapeno, and cilantro.

6. Once your veggies are chopped, add them to the serving bowl with the cooled corn, keeping a little bit of the cilantro for garnish.

7. Once all the veggies are in the serving bowl, pour the dressing in and toss everything together.

8. Once your salad is all mixed, top it with a little cilantro and serve!

This salad will keep in the fridge for up to 5 days! So make it at the beginning of your week so you have a snack in the fridge or prepare it the day before a dinner party so the flavours can really blend.

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