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Butter Corn Avocado Salad 

Prep Time20 mins
Cook Time5 mins
Servings: 2
Author: Uma Srinivas


  • 2-3 ear of corn or 1 ½ cup frozen corns
  • 2 ripe avocados
  • 15 oz whole beets boiled
  • 2 tbsp vegan butter
  • ½ tsp black pepper
  • Salt to taste
  • 2 tbsp chopped cilantro
  • 2 tsp Pumpkin seeds optional
  • 2 tsp lemon juice


  • If you use ears of corn like me, separate all the corns from the cob.
  • Place a pan over medium heat, add 2- 3 tsp vegan butter
  • As butter starts to melt, add corn and sauté for a minute.
  • Add salt, black pepper and continue to sauté for another 3-4 minutes.
  • Butter Corn is ready. Switch off the heat and let it cool.
  • Now mix the Butter Corn with the sliced or diced beets and avocados.
  • Sprinkle the pumpkin seeds and garnish with cilantro.
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