Aji Verde Corn & Avocado Salad — A Fresh Peruvian Summer Side

In Peru, the best summer food is the kind that tastes as good cold as it does warm — salads built for heat, for sharing, for eating straight from the bowl. This corn and avocado salad is that dish. Aji Verde brings a fresh, herby brightness that ties everything together. It takes 20 minutes, uses one bowl, and disappears fast.

Ingredients

• 3 ears fresh corn (or 2 cups frozen corn, thawed)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced
• ¼ cup fresh cilantro, roughly chopped
• 3 tablespoons Aji Pepper Sauce Verde
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and black pepper to taste
• Optional: crumbled cotija or feta

Instructions

1. Char the corn. Grill or char corn directly over a gas burner or in a dry cast iron skillet until kernels are lightly blackened in spots, 8–10 minutes. Let cool slightly, then cut kernels from cob.
2. Make the dressing. Whisk together Aji Verde, olive oil, lime juice, salt, and pepper in the bottom of a large bowl.
3. Assemble. Add corn, avocado, cherry tomatoes, red onion, and cilantro to the bowl. Toss gently to coat without breaking up the avocado.
4. Taste and adjust. Add more Aji Verde if you want more herb-forward heat, more lime for brightness, more salt as needed.
5. Serve. Immediately, at room temperature, or chilled. Top with crumbled cheese if using.

Why This Works

Aji Verde is essentially a Peruvian herb sauce — cilantro-forward, built on aji limo peppers and garlic, with a brightness that makes everything it touches taste fresher. In this salad, it replaces the usual vinaigrette with something more complex: a little heat, a lot of green, a creamy finish from the avocado absorbing the sauce. The charred corn adds sweetness and depth. The whole thing is done before the grill cools down.

Works as a side for grilled chicken, steak, fish, or on its own over greens. Leftovers are good the next day if stored without the avocado.

New to cooking with Aji Verde? Our complete guide to ají verde covers what's traditionally in it, the huacatay question, and why this bottled version skips the mayo and queso fresco.