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.
CORN, AVOCADO, AND TOMATO SALAD
A vegetarian salad that will be a delight on your table.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
ROASTED CORN SALAD WITH TOMATO AND AVOCADO
The best part of this salad is the tasty combo of basil, tomato and avocado; the charred corn makes it all taste very hearty, even though it is actually a very light salad :)
Provided by Monica H
Categories Other Salads
Time 40m
Number Of Ingredients 13
Steps:
- 1. Drizzle casserole pan, or cookie sheet, with olive oil. Arrange frozen corn on pan, spreading into the corners. Broil in oven for about 15 minutes, or until corn is slightly charred.
- 2. (if corn is over charred, it will be gummy!)
- 3. Whisk together all dressing ingredients. Set aside.
- 4. After corn is charred, set aside for 5-10 minutes to allow it to cool.
- 5. Mix together corn, tomato, salt, pepper and onion powder.
- 6. Pour in dressing.
- 7. Place in fridge to cool, about 20-30 minutes.
- 8. When you take it out of the fridge, it would be optional if you want to drain out the excess dressing. Taste and add salt / pepper if need to. Add sliced avocado on top. Yum!
- 9. Also, you can add this salad to a regular tossed salad. Double yum!
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
AVOCADO CORN SALAD
This avocado corn salad is a favorite of my husband and a great summer dish with fresh-from-the-field corn.
Provided by Patricia Locke
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
- Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
- Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 17.2 g, Fat 17.2 g, Fiber 5.9 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 14.1 mg, Sugar 4.4 g
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