Fiesta Corn and Avocado Salad
Fiesta Corn and Avocado Salad is a vibrant, refreshing dish that captures the essence of summer with its colorful ingredients and lively flavors. Perfect for cookouts, potlucks, or casual family dinners, this salad combines sweet charred corn with creamy avocado and aromatic herbs, all tossed in a deliciously tangy dressing. The addition of toasted pumpkin seeds brings a delightful crunch, making it not just a side dish but a star attraction on any table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes about six servings 1x
- Category: Salad
- Method: Charring/Mixing
- Cuisine: Mexican
Ingredients
Scale
- 5 ears of corn
- 4 Tbsp extra-virgin olive oil
- 3 Tbsp rice vinegar
- 2 Tbsp mayonnaise
- 1 garlic clove (grated)
- 1 small shallot (thinly sliced)
- 2 ripe avocados (cubed)
- 1 jalapeño (finely chopped)
- Fresh basil and mint leaves (roughly chopped)
- 1/4 cup roasted pumpkin seeds
- 3 to 4 Tbsp Cotija cheese (crumbled)
Instructions
- Char the corn in a cast-iron skillet with olive oil until lightly charred. Allow to cool before cutting off the kernels.
- In a bowl, mix remaining olive oil, rice vinegar, mayonnaise, garlic, sumac or paprika, salt, and pepper to create the dressing.
- In a large mixing bowl, combine charred corn kernels, raw corn kernels, diced avocado, jalapeño, herbs, pumpkin seeds, and Cotija cheese.
- Pour the dressing over the mixture and toss gently until well combined.
- Serve garnished with additional herbs and cheese as desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://weekendsrecipe.com/fiesta-corn-and-avocado-salad/