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    Home » Simple Vegan Recipes » Vegan Sides

    Stuffed Avocado with Corn and Summer Squash

    Published: Aug 17, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    stuffed avocados with corn and summer squash on a wooden table
    stuffed avocados with corn and summer squash on a wooden table, text overlay
    image collage showing halved avocados before and after stuffing and after sprinkling on paprika and lime juice

    Vegan stuffed avocado bursting with sweet corn and summer squash is a perfect warm-weather appetizer or meal. It's so full of flavor!

    stuffed avocados with corn and summer squash on a wooden table
    Jump to:
    • Ingredients and substitutions
    • How to make vegan stuffed avocados
    • Helpful tips
    • Storage directions
    • More avocado recipes
    • 📖 Recipe

    What I love most about this vegan recipe for stuffed avocado recipe is that there is barely any cooking involved at all. There's a good bit of chopping to do, but your actual stove time is under 10 minutes.

    In the thick of summer, that's a blessing in my book.

    You make this summery stuffed avocado with raw corn, sliced right off of the cob. If you're never eaten your corn raw before, you are in for a real treat!

    avocados, corn, squash, and seasonings in bowls on a white table

    Ingredients and substitutions

    • olive oil - To saute. You can broth fry, if you want to make this oil-free.
    • onion - Red onion or sweet onion are my favorites to use in this recipe.
    • yellow squash - Any summer squash, like pattypan squash or zucchini, will work instead of yellow squash. You want about 1 ½ cups.
    • corn - I like this recipe best with raw corn, but you can use thawed-from-frozen as well.
    • lime juice - Adds zest to the filling and as a topping!
    • fresh basil - Brings so much summery flavor to this recipe!
    • avocados - For stuffing. Haas avocados work best for this recipe.
    • smoked paprika - This is an optional topping. I love the slightly smoky flavor it adds and how it brings a little color. You can use chili powder or regular paprika instead, or omit, if you like.

    How to make vegan stuffed avocados

    Heat the oil in a large skillet over medium high heat, and saute the garlic, onion, and squash with the salt until the squash is soft and a bit browned, about seven to eight minutes.

    Cut the corn kernels off of the cob, then add them to a large bowl with the cooked squash mixture, a tablespoon of lime juice, and fresh basil.

    image collage showing prepped ingredients, the sauteed squash mixture in the pan, and the stuffed avocado filling before and after tossing together in a bowl

    Stuff the corn-squash mixture into the avocado halves, and top with more lime juice and a sprinkle of smoked paprika.

    Serve immediately.

    image collage showing halved avocados before and after stuffing and after sprinkling on paprika and lime juice

    Helpful tips

    • To remove the corn kernels from the cob, stand the cob on one end in a large, shallow bowl bowl, then use a sharp knife to saw straight down, top to bottom. Repeat until you get all of the kernels off. The bowl will catch more of the kernels than a plate, which can get a bit messy.

    Storage directions

    Stuffed avocados are best eaten immediately. If you're not planning to serve these right away, store the avocados and the filling separately.

    Don't cut open your avocados until you're ready to stuff them. The filling will keep for three to four days in the refrigerator.

    More avocado recipes

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      Crispy Avocado Fries (air fryer or oven!)
    • bowl of vegan avocado pasta topped with chopped tomato
      Avocado Pesto Pasta
    • two glasses of avocado matcha smoothie on a wooden table next to a scoop of matcha
      Creamy Avocado Matcha Smoothie

    📖 Recipe

    stuffed avocados with corn and summer squash on a wooden table

    Vegan Stuffed Avocados

    Vegan stuffed avocado bursting with sweet corn and summer squash is a perfect warm-weather appetizer or meal. It's so full of flavor!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: stuffed avocados, vegan stuffed avocado
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Author: Becky Striepe

    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves garlic - minced
    • ½ cup red onion - minced. You can also use yellow or sweet onion.
    • 1 large yellow squash - diced into ¼" pieces, about 1 ½ cups
    • ¼ teaspoon salt
    • 2 ears corn
    • 1 tablespoon lime juice - plus more, for topping
    • 2 tablespoons minced fresh basil
    • 4 Haas avocados - halved and pitted
    • smoked paprika - or chili powder, for topping
    US Customary - Metric

    Instructions

    • Heat the oil in a large skillet over medium high heat, and saute the garlic, onion, and squash with the salt until the squash is soft and a bit browned, about 7-8 minutes.
    • Cut the corn kernels off of the cob, then add them to a large bowl with the cooked squash mixture, 1 tablespoon of lime juice, and fresh basil.
    • Stuff the corn-squash mixture into the avocado halves, and top with more lime juice and a sprinkle of smoked paprika. Serve immediately.

    Video

    Notes

    You can use 1 ¼ cups of thawed frozen corn instead of fresh, if needed.
    Stuffed avocados are best eaten immediately. If you're not planning to serve these right away, store the filling separately and don't cut open your avocados until you're ready to stuff them. The filling will keep for 3 to 4 days in the refrigerator.

    Nutrition

    Nutrition Facts
    Vegan Stuffed Avocados
    Amount per Serving
    Calories
    371
    % Daily Value*
    Fat
     
    33
    g
    51
    %
    Saturated Fat
     
    5
    g
    25
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    22
    g
    Sodium
     
    162
    mg
    7
    %
    Potassium
     
    1142
    mg
    33
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    14
    g
    56
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    448
    IU
    9
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    41
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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