Description
Fiesta Corn and Avocado Salad is a vibrant, refreshing dish that’s perfect for summer gatherings or cozy potlucks. This salad features sweet, charred corn, creamy avocados, and a zesty dressing that brings out the flavors of fresh herbs and crunchy pumpkin seeds. Not only is it incredibly easy to prepare in just 30 minutes, but it’s also packed with nutritious ingredients that make it a wholesome addition to any meal. Serve it as a delightful side dish with grilled chicken or enjoy it on its own for a light lunch. With its eye-catching colors and delicious taste, this salad will surely impress your guests!
Ingredients
Scale
- 5 ears of corn, husked
- 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.)
- 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
- 1 jalapeño, seeds and ribs removed, finely chopped
- 1/4 cup fresh basil leaves, roughly chopped
- 3 Tbsp. fresh mint leaves, roughly chopped
- 4 Tbsp. extra-virgin olive oil, divided
- 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
- 1/4 cup roasted, salted pumpkin seeds (pepitas)
Instructions
- In a cast-iron skillet over medium-high heat, add 1 tablespoon of olive oil. Char three ears of corn until lightly browned; set aside to cool.
- Whisk together remaining olive oil, rice vinegar, mayonnaise, grated garlic, sumac (or paprika), salt, and pepper in a bowl.
- Cut kernels from cooled corn and combine in a mixing bowl with diced avocado, jalapeño, herbs, pumpkin seeds, and dressing. Toss gently to combine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg