Description
Celebrate summer with this delicious Avocado Corn Salad! It’s made with fresh, juicy corn, ripe tomatoes, creamy avocado, and a bright and zesty chili lime dressing. The delicious combination of flavors and textures will keep the whole family coming back for more!
Ingredients
Salsa:
- 5 scallions
- 3 ears of corn, shucked
- 2 tablespoons olive oil
- 1 jalapeño, seeds removed and diced
- 1 tomato, diced
- 2 ripe avocados, diced
- ⅓ cup of cilantro, chopped
- Salt and black pepper to taste
Dressing:
- 1 shallot, diced
- 2 cloves of garlic, grated
- 3 limes, juiced
- Zest of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon agave
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon chili powder
- Pinch of black pepper
Instructions
- Heat a cast iron or heavy-bottomed pan over medium heat. Add the scallions and cook for 2-3 minutes on each side until charred. Remove from heat and chop. Set aside.
- Using a knife, cut the corn kernels off the cobs. The neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl.
- Heat the same pan over medium heat. Add 2 tablespoons of olive oil and the corn kernels. Cook, occasionally stirring, until the kernels are lightly charred, 8-10 minutes. Season with salt and pepper and set aside to cool.
- Add all the dressing ingredients to a large bowl and whisk together.
- Then add the corn, charred scallions, jalapeño, tomato, avocado, and cilantro. Toss to combine. Season with salt and pepper to taste.
- Chill in the refrigerator for 15 minutes before serving.
Notes
- To roast corn in the oven, brush olive oil on each ear of corn and season with salt and pepper. Wrap ears individually in aluminum foil and bake at 400 degrees F for 30 minutes, flipping halfway. Open the foil and broil until charred as desired.
- For a spicier salsa, don’t remove the jalapeño seeds.
- If making ahead of time, add the diced avocado just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side / Appetizer
