Vegan stuffed avocado bursting with sweet corn and summer squash is a perfect warm-weather appetizer or meal. It's so full of flavor!
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!
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.
Stuff the corn-squash mixture into the avocado halves, and top with more lime juice and a sprinkle of smoked paprika.
- 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.
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
Vegan Stuffed Avocados
- 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
- 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.