Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is the ultimate summer dish that brings vibrant flavors to your table. Perfect for cookouts, potlucks, or any gathering, this salad is a delightful mix of fresh ingredients, creamy dressing, and crunchy textures. With the combination of sweet corn, creamy avocado, and zesty jalapeño, it’s sure to be a hit at any occasion!

Why You’ll Love This Recipe

• Quick Preparation: Ready in just 30 minutes, this salad is perfect for last-minute gatherings.
• Fresh Ingredients: The use of fresh herbs and ripe avocados makes this salad both tasty and nutritious.
• Versatile Side Dish: Serve it alongside grilled meats or as a light lunch on its own.
• Colorful Presentation: The bright colors of corn and avocado make it visually appealing on any table.
• Healthy Choice: Packed with fiber and healthy fats, this salad fits well into a balanced diet.

Tools and Preparation

Before you start making Fiesta Corn and Avocado Salad, gather your tools. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Cast-iron skillet (or grill pan)
• Mixing bowl
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Cast-iron skillet (or grill pan): Ideal for charring corn evenly, enhancing its flavor.
• Mixing bowl: Essential for combining all ingredients without spills.
• Whisk: Perfect for mixing the dressing smoothly.

Ingredients

Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.

• 5 ears of corn, husked
• 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 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
• 1/4 cup roasted, salted pumpkin seeds (pepitas)
• 3 to 4 Tbsp. crumbled Cotija cheese (sub feta or goat cheese)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Fiesta Corn and Avocado Salad

Step 1: Char the Corn

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 the corn and continue cooking in 3-minute intervals until charred to your liking (about 12 minutes total). Set aside to cool.

Step 2: Prepare the Dressing

In a bowl, combine the remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper; whisk to combine. Stir in shallots and set aside.

Step 3: Combine Ingredients

Once the charred corn is cool enough to handle, carefully cut the kernels from the cob into a large mixing bowl. Cut kernels from the remaining two ears of raw corn; add them along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining salt (1/2 tsp.), and black pepper (1/4 tsp.). Pour dressing over salad and toss gently to combine.

Step 4: Serve

Garnish with extra herbs, seeds, or cheese if desired before serving Fiesta Corn and Avocado Salad chilled or at room temperature for best flavor!

How to Serve Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is a vibrant dish that brings color and flavor to any table. Whether you’re hosting a summer cookout or enjoying a casual meal, this salad pairs beautifully with various dishes.

As a Standalone Dish

• This salad is hearty enough to serve on its own. Enjoy it chilled as a refreshing lunch option.

With Grilled Meats

• Pairing the salad with grilled chicken, steak, or shrimp enhances the meal’s overall flavor profile. The freshness of the salad complements the smoky taste of grilled proteins.

In Tacos or Wraps

• Use Fiesta Corn and Avocado Salad as a filling for tacos or wraps. Its textures and flavors add an exciting twist to your favorite handheld meals.

On Top of Greens

• Serve it over a bed of mixed greens for an added crunch. This combination makes for a nutritious and filling dish that’s perfect for light lunches.

As a Party Dip

• Transform the salad into a dip by serving it with tortilla chips. The crunchy chips pair well with the creamy avocado and zesty dressing.

With Fresh Bread

• Enjoy it alongside crusty bread or pita for a delightful appetizer. The bread helps soak up the delicious dressing, making each bite more satisfying.

How to Perfect Fiesta Corn and Avocado Salad

To ensure your Fiesta Corn and Avocado Salad shines at every gathering, follow these simple tips for perfection.

• Use Fresh Ingredients: Fresh herbs, ripe avocados, and sweet corn make all the difference in flavor.
• Adjust Spice Levels: Modify the jalapeño quantity to suit your heat preference. You can omit it entirely for a milder version.
• Chill Before Serving: Allowing the salad to chill in the refrigerator for about 30 minutes enhances its flavors.
• Mix Gently: When combining ingredients, gently toss them to avoid mashing the avocados.
• Add Extra Lime Juice: A squeeze of fresh lime juice can brighten the flavors even more.
• Experiment with Cheeses: While Cotija is traditional, feel free to try feta or goat cheese for different flavor profiles.

Best Side Dishes for Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad can be paired with various side dishes that complement its vibrant flavors. Here are some great options to consider:

1. Grilled Vegetable Skewers: Colorful veggies charred on the grill add depth and smoky flavor.
2. Quinoa Pilaf: A nutty quinoa pilaf provides protein while balancing the creamy salad.
3. Black Bean Tacos: These hearty tacos are filled with protein and spice that match well with the freshness of the salad.
4. Cilantro Lime Rice: Fluffy rice infused with cilantro and lime offers a bright addition to your plate.
5. Roasted Sweet Potatoes: Their sweetness contrasts nicely with the tangy elements in your salad.
6. Chips and Guacamole: Keep it classic with this duo; crunchy chips enhance your meal while keeping things fun!

Common Mistakes to Avoid

Making the perfect Fiesta Corn and Avocado Salad can be simple, but there are a few common mistakes to watch out for.

• Using Overripe Avocados: Ripe avocados are essential for texture. Choose avocados that yield slightly when pressed but aren’t mushy. This will keep your salad fresh and appealing.

• Skipping the Charred Corn: The charred corn adds depth and flavor. Make sure to take the time to grill or pan-sear some of your corn for that smoky taste.

• Not Balancing Flavors: Ensure you balance the acidity from vinegar with the richness of avocado. Taste your dressing before mixing it into the salad; adjust salt or acid as needed.

• Ignoring Fresh Herbs: Fresh herbs enhance flavor significantly. Don’t substitute dried herbs; they lack the vibrant taste necessary for this dish.

• Adding Dressing Too Early: If you dress the salad too soon, it may become soggy. Dress just before serving to maintain freshness and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 2-3 days for optimal freshness.
• Keep the dressing separate if possible until ready to serve.

Freezing Fiesta Corn and Avocado Salad

• It’s not recommended to freeze this salad due to avocado’s texture change.
• If necessary, freeze only the corn (cooked) for up to 3 months.
• Thaw corn in the fridge before adding to salads or other dishes.

Reheating Fiesta Corn and Avocado Salad

• Oven: Preheat oven to 350°F (175°C). Spread corn on a baking sheet and heat for about 10 minutes until warm.

• Microwave: Place salad in a microwave-safe bowl and cover loosely. Heat in intervals of 30 seconds until warmed through.

• Stovetop: In a skillet over medium heat, add a bit of olive oil and warm only the corn. Avoid heating avocado directly, as it can become mushy.

Frequently Asked Questions

What makes Fiesta Corn and Avocado Salad unique?

This salad combines fresh ingredients like corn, avocado, and herbs with a creamy dressing, making it refreshing and flavorful—a perfect summer side dish!

Can I make this Fiesta Corn and Avocado Salad ahead of time?

Yes! You can prepare most components in advance but avoid adding the dressing until just before serving to maintain freshness.

Is this salad suitable for meal prep?

Absolutely! It’s easy to pack for lunches. Just store everything separately, combining them when you’re ready to eat.

What variations can I try with Fiesta Corn and Avocado Salad?

Feel free to customize by adding beans, tomatoes, or different cheese types like feta or goat cheese for added flavor.

How should I serve this Fiesta Corn and Avocado Salad?

Serve it chilled as a side dish at barbecues or potlucks. It pairs well with grilled meats or as a light main course on its own!

Final Thoughts

Fiesta Corn and Avocado Salad is not only vibrant and packed with flavor but also versatile enough for any occasion. Feel free to customize it by adding your favorite ingredients or adjusting flavors according to your taste preferences. Try making this refreshing salad at your next gathering—you won’t regret it!

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Fiesta Corn and Avocado Salad

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• Author: Alexia
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Fiesta Corn and Avocado Salad is a refreshing, vibrant dish that perfectly captures the spirit of summer. This colorful salad combines sweet corn, creamy avocados, zesty jalapeño, and fresh herbs, all tossed in a luscious dressing. Ideal for cookouts, potlucks, or casual lunches, it adds a burst of flavor and nutrition to any meal. With its crunchy textures and bright presentation, this salad is not just visually appealing but also a healthy choice packed with fiber and healthy fats.

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Ingredients

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• 5 ears of corn
• 4 Tbsp extra-virgin olive oil
• 3 Tbsp rice vinegar
• 2 Tbsp mayonnaise
• 1 grated garlic clove
• 1 small shallot
• 2 medium ripe avocados
• 1 jalapeño
• Fresh basil and mint leaves
• Roasted pumpkin seeds
• Cotija cheese

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Instructions

1. Char the corn in a cast-iron skillet with olive oil until lightly charred. Set aside to cool.
2. In a bowl, whisk together remaining olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), salt, and pepper. Stir in shallots.
3. Cut kernels from the charred corn and combine with raw corn, diced avocado, jalapeño, chopped herbs, pumpkin seeds, Cotija cheese, salt, and pepper in a mixing bowl.
4. Pour dressing over the mixture and gently toss to combine before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Charring
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 3g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 5mg