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    Home » Simple Vegan Recipes

    Stuffed Avocado with Corn and Summer Squash

    Last Modified: Mar 4, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Do you love avocados as much as I do? Make stuffed avocado the star of supper!

    tray of avocados stuffed with corn and summer squash

    Stuffed Avocado

    If there is one thing the Striepes love, it's avocado. Even when Darrol is going through the pickiest eating phase, I can usually get him to eat some avocado. Dave and I like sliced avocado on basically any dish.

    And you can't blame us, right? Avocado is the tops. It's creamy and satisfying, and you can feel good about eating it. I've written about why avocado totally deserves superfood status before.

    It may be fatty, but unlike fatty animal foods, the fat in avocado does your body good.

    What I love most about this 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.

    corn and squash filling in a glass bowl

    In the thick of summer, that's a blessing in my book. It's also nice for someone who's usually preparing supper with a curious toddler in the kitchen who - despite lots of reminding - has no sense of stove safety.

    More Information than You Wanted about Corn

    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!

    I am not slamming cooked corn at all. I kind of think of raw corn as a whole other food. Cooked corn is sweet and crunchy, but when you cook your corn kernels, they lose the mellow starchiness that's a nice contrast to the rich avocado and sauteed squash in this recipe.

    Of course, if you're in a hurry, you can also use canned or frozen corn to make this. To prep canned or frozen corn for this recipe, toss it in a colander, and rinse under the tap, then let it drain while you do the rest of the prep, so you're not introducing too much extra liquid to the equation.

    The frozen corn will defrost pretty quickly under tap water in the summer. In winter when tap water comes out frigid, you might need to defrost in boiling water on the stove or in the microwave.

    serving tray of stuffed avocado on an outdoor wooden table

    How to Get Your Corn Off the Cob

    If you go for the raw corn, I thought you might like my method for getting the kernels off without spraying them all over the kitchen counter. 

    My secret is to use a large, shallow bowl, like the 2.5 quart glass bowl from my Pyrex storage set. That bowl is perfect, because the sides keep the kernels contained, but they're not so high that they interfere with your hand as you saw the kernels off.

    Try this easy, less-mess method for getting the kernels off of an ear of corn!

    To remove the kernels, just stand the cob on one end in your bowl, then use a sharp knife to saw straight down, top to bottom. Repeat until you get all of the kernels off. Easy peasy!

    But enough about corn, y'all. Let's make some stuffed avocado!

    Do you love avocados as much as I do? Make stuffed avocado the star of supper!

    Stuffed Avocado with Summer Squash and Fresh Corn

    Do you love avocados as much as I do? Make stuffed avocado the star of supper!
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    Course: Main Course
    Cuisine: Vegan
    Keyword: stuffed avocado
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 403kcal
    Author: Becky Striepe

    Ingredients

    • 1 yellow squash - diced into ½" pieces
    • 2 tablespoons olive oil
    • 2 ears corn
    • ½ cup sweet onion - minced
    • 1 tablespoons seasoned rice vinegar
    • 2 tablespoons minced fresh basil
    • 4 Haas avocados - halved and pitted
    • juice of ½ a fresh lime

    Instructions

    • Heat the oil in a large skillet over medium high heat, and saute the squash until it’s soft and a bit browned, about 7-8 minutes.
    • Cut the corn kernels off of the cob, then toss in a large, glass bowl with the cooked squash and the rest of the ingredients, except for the avocado and lime juice.
    • Stuff the mixture into the avocado halves, and squirt each half with lime juice. Serve.

    Nutrition

    Nutrition Facts
    Stuffed Avocado with Summer Squash and Fresh Corn
    Amount per Serving
    Calories
    403
    % Daily Value*
    Fat
     
    37
    g
    57
    %
    Saturated Fat
     
    5
    g
    25
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    25
    g
    Sodium
     
    17
    mg
    1
    %
    Potassium
     
    1130
    mg
    32
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    14
    g
    56
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    444
    IU
    9
    %
    Vitamin C
     
    30
    mg
    36
    %
    Calcium
     
    38
    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

    Glue and Glitter
    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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