Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is a vibrant dish that combines fresh ingredients and zesty flavors, making it a perfect choice for summer gatherings. This salad is not only delicious but also easy to prepare, taking just 30 minutes from start to finish. Ideal for potlucks, cookouts, or as a refreshing side at any meal, this recipe will surely be the star of the table.

Why You’ll Love This Recipe

• Quick and Easy: With only 30 minutes of prep and cook time, you can whip up this salad in no time.
• Fresh Ingredients: Packed with ripe avocados, sweet corn, and fresh herbs, each bite bursts with flavor.
• Versatile Dish: Perfect as a side for barbecues or as a light lunch on its own.
• Healthy Option: A nutritious blend of vegetables and healthy fats that will satisfy without weighing you down.
• Crowd-Pleaser: Great for large gatherings; everyone loves the combination of flavors!

Tools and Preparation

Before you dive into making your Fiesta Corn and Avocado Salad, gather your tools. Having everything ready will make the cooking process smoother.

Essential Tools and Equipment

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

Importance of Each Tool

• Large cast-iron skillet: Ideal for achieving that perfect char on the corn, enhancing its sweetness.
• Mixing bowl: Essential for combining all your fresh ingredients evenly.
• Whisk: Helps ensure your dressing is smooth and well-blended.

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.

For the Salad

• 5 ears of corn, husked
• 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
• 1 jalapeño, seeds and ribs removed, finely chopped
• 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.)
• 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 the Dressing

• 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

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 over medium-high heat. Once hot:
1. Add 3 ears of corn.
2. Roll in oil and let sit undisturbed for about 4 minutes until lightly charred on the bottom.
3. Toss the corn and continue cooking in 3-minute intervals until it reaches your desired charring (around 12 minutes total). Set aside to cool.

Step 2: Prepare the Dressing

While waiting for the corn to cool:
1. In a bowl, combine remaining olive oil, rice vinegar, mayonnaise, grated garlic, sumac (or paprika), salt, and black pepper.
2. Whisk until well combined.
3. Stir in sliced shallots and set aside.

Step 3: Combine Ingredients

Once the charred corn is cool enough to handle:
1. Carefully cut kernels from all five ears of corn and transfer them to a large mixing bowl.
2. Add diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese along with remaining salt and black pepper.
3. Pour dressing over salad mixture and toss gently to combine.

Step 4: Serve

Garnish with extra herbs, seeds, or cheese if desired before serving.

Enjoy your delicious Fiesta Corn and Avocado Salad!

How to Serve Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is a versatile dish that can elevate any meal. It pairs well with various foods, making it perfect for gatherings or casual dinners. Here are some serving suggestions to enjoy this colorful salad.

As a Standalone Dish

• Enjoy it chilled on its own for a refreshing light meal.

With Grilled Meats

• Serve alongside grilled chicken or steak for a hearty, flavorful combination.

In Tacos

• Use the salad as a topping for tacos to add crunch and freshness.

On Toast

• Spread the salad on toasted bread or pita for a quick appetizer or snack.

As a Dip

• Pair with tortilla chips for a fun and tasty dip option at parties.

With Quinoa or Rice

• Mix it into cooked quinoa or rice for an added nutrient boost and flavor.

How to Perfect Fiesta Corn and Avocado Salad

Creating the perfect Fiesta Corn and Avocado Salad involves attention to detail. Here are some tips to enhance your salad experience.

• Choose ripe avocados: Select avocados that yield slightly when pressed. This ensures creaminess in every bite.

• Use fresh herbs: Fresh basil and mint provide vibrant flavors. Avoid dried herbs for the best results.

• Balance flavors: Adjust the salt and lime juice based on personal taste to achieve the desired flavor profile.

• Add texture: Incorporate raw corn for crunch, balancing the charred corn’s smoky flavor.

• Chill before serving: Allowing the salad to sit in the fridge enhances flavor melding, making it more delicious.

• Top with extras: Consider adding extra pumpkin seeds or cheese as a garnish for added texture and presentation.

Best Side Dishes for Fiesta Corn and Avocado Salad

This salad pairs wonderfully with various side dishes, creating a complete meal that everyone will love. Here are some of the best sides to serve alongside your Fiesta Corn and Avocado Salad.

1. Grilled Chicken Skewers: Marinated chicken pieces grilled to perfection complement the salad’s freshness.
2. Mexican Rice: Fluffy rice seasoned with spices offers a hearty base that balances the salad’s lightness.
3. Black Bean Tacos: Flavorful black beans wrapped in tortillas create a satisfying pairing with bold tastes.
4. Roasted Sweet Potatoes: Sweet potatoes roasted until crispy provide sweetness that contrasts nicely with savory elements.
5. Guacamole with Tortilla Chips: A creamy dip that adds richness while providing an enjoyable crunch when paired with chips.
6. Cilantro Lime Quinoa: Lightly flavored quinoa enhances the herbal notes of your salad while adding protein.

Common Mistakes to Avoid

When making Fiesta Corn and Avocado Salad, it’s easy to overlook some details. Here are common mistakes to avoid for the best results.

• Using Overripe Avocados: Choosing avocados that are too soft can ruin the texture of your salad. Opt for ripe but firm avocados for the perfect bite.
• Skipping Fresh Herbs: Fresh herbs elevate the flavor of your salad. Don’t skip the basil and mint; they add freshness that dried herbs cannot replicate.
• Not Charring Corn Properly: Under-cooking or not charring the corn enough can result in a bland taste. Ensure you cook until lightly charred for added depth of flavor.
• Overdressing the Salad: Adding too much dressing can make your salad soggy. Start with a little and add more as needed to maintain a fresh taste.
• Ignoring Texture Variations: Using only cooked corn can make the salad less interesting. Mix in both charred and raw corn for a delightful crunch.
• Forgetting to Season: Proper seasoning is crucial for flavor. Make sure to evenly distribute salt and pepper throughout the salad.

Refrigerator Storage

• Store leftover Fiesta Corn and Avocado Salad in an airtight container.
• It will stay fresh for up to 2 days in the refrigerator.
• Keep it away from strong-smelling foods to avoid absorbing odors.

Freezing Fiesta Corn and Avocado Salad

• This salad is not ideal for freezing due to avocado’s texture change when thawed.
• If you must freeze it, consider freezing the base (corn, herbs) separately from avocados.

Reheating Fiesta Corn and Avocado Salad

• Oven: Preheat to 350°F (175°C). Place salad in an oven-safe dish and heat for about 10 minutes, covered with foil.
• Microwave: Heat in short intervals (30 seconds), stirring in between until warmed through.
• Stovetop: Warm gently over low heat, stirring frequently until heated, being careful not to overcook.

Frequently Asked Questions

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

You can prepare many components ahead of time, like charring corn or making dressing. However, it’s best to combine everything just before serving to keep avocados fresh.

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

Feel free to customize by adding black beans, diced tomatoes, or even grilled chicken for protein. Experiment with different cheeses like feta or goat cheese too!

Is Fiesta Corn and Avocado Salad suitable for vegans?

To make this dish vegan-friendly, substitute mayonnaise with a plant-based alternative and omit any cheese or use vegan cheese instead.

How do I store leftovers of Fiesta Corn and Avocado Salad?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh but can be kept if necessary.

Final Thoughts

Fiesta Corn and Avocado Salad is a vibrant dish that shines at summer gatherings. Its colorful ingredients provide both flavor and nutrition while allowing room for customization based on your preferences. Try adding different veggies or proteins to make it your own!

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Fiesta Corn and Avocado Salad

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• Author: Aileen
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Fiesta Corn and Avocado Salad is a colorful, refreshing dish that captures the essence of summer with its delightful combination of fresh ingredients and zesty flavors. Perfect for potlucks, cookouts, or as a side dish at any meal, this salad is as nutritious as it is delicious. With ripe avocados, sweet corn, and a blend of fresh herbs, every bite offers a burst of flavor. Whether served on its own or paired with grilled meats, this easy-to-make salad will surely steal the show at your next gathering.

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Ingredients

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• 5 ears of corn
• 2 ripe avocados
• 1 jalapeño
• 1 small shallot
• Fresh basil and mint
• Roasted pumpkin seeds
• Cotija cheese
• Dressing: olive oil
• Dressing: rice vinegar
• Dressing: mayonnaise
• Dressing: garlic
• Dressing: sumac

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Instructions

1. Char the corn in a large skillet with olive oil until lightly charred.
2. Prepare the dressing by whisking together olive oil, rice vinegar, mayonnaise, garlic, sumac, salt, and pepper.
3. Combine cooled corn kernels with diced avocado, jalapeño, herbs, pumpkin seeds, cheese, and dressing in a mixing bowl.
4. Toss gently to combine and serve garnished with additional herbs or cheese.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing/Char
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 230
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 10mg