Fiesta Corn And Avocado Salad Recipes

FIESTA CORN AND AVOCADO SALAD

Steps:

• Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
• Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
• Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.

FIESTA CORN AND AVOCADO SALAD

Steps:

• Add all of the ingredients to a bowl and combine.
• Cover and chill for 30 minutes.
• Stir prior to serving.

CORN-AVOCADO SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon honey and 1/2 teaspoon kosher salt in a large bowl. Add 1/2 thinly sliced red onion and toss; let sit, stirring occasionally, 20 minutes. Brush 4 ears corn with vegetable oil and grill over medium-high heat until charred, 8 minutes. Let cool, then cut off the kernels. Add to the onion along with 2 chopped tomatoes, 1 diced avocado and 2 tablespoons chopped parsley; toss. Season with salt and pepper.

CORN AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
• Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
• Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.