Fiesta Corn and Avocado Salad
Fiesta Corn and Avocado Salad is a vibrant, refreshing dish that bursts with flavor—perfect for summer gatherings or casual weeknight dinners. This delightful salad features sweet corn, creamy avocado, and fresh herbs, making it not only visually appealing but also incredibly easy to prepare in just 30 minutes. Its versatility allows it to shine as a side dish alongside grilled meats or as a light meal on its own. Packed with nutrients and colorful ingredients, this salad is destined to be the highlight of any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 5 ears of corn, husked
- 2 ripe avocados, peeled and cubed
- 1 jalapeño, finely chopped
- 1 small shallot, thinly sliced
- 1/4 cup fresh basil leaves, roughly chopped
- 3 Tbsp. fresh mint leaves, roughly chopped
- 1/4 cup roasted pumpkin seeds
- 4 Tbsp. olive oil
- 3 Tbsp. rice vinegar
- 2 Tbsp. mayonnaise
- 1 grated garlic clove
- 3/4 tsp. ground sumac (sub paprika)
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Instructions
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add 3 ears of corn and cook for about 12 minutes until lightly charred, turning occasionally.
- In a mixing bowl, whisk together the remaining olive oil, rice vinegar, mayonnaise, grated garlic, sumac (or paprika), salt, and black pepper. Stir in the sliced shallots.
- Cut the charred corn kernels from the cob and combine them in a large bowl with the raw corn kernels, avocado cubes, jalapeño, herbs, pumpkin seeds, and dressing. Toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/fiesta-corn-and-avocado-salad/