Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is the perfect addition to any gathering. With its vibrant colors and fresh flavors, this dish is not only a feast for the eyes but also a delight for the taste buds. It brings together sweet corn, creamy avocado, and zesty herbs, making it an ideal side for cookouts, picnics, or potlucks. In just 30 minutes, you can whip up this salad that will surely be the star of your summer meals.

Why You’ll Love This Recipe

• Quick Preparation: This salad comes together in just 30 minutes, making it a great choice for busy days.
• Fresh Ingredients: Packed with fresh herbs and vegetables, it delivers a burst of flavor in every bite.
• Versatile Side Dish: Perfect for any occasion – from casual barbecues to festive gatherings.
• Nutritious Choice: High in fiber and healthy fats, it’s a guilt-free indulgence.
• Stunning Presentation: The colorful ingredients make this salad visually appealing at any table.

Tools and Preparation

To prepare your Fiesta Corn and Avocado Salad efficiently, you’ll need some essential tools.

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 or grill pan: Ideal for charring corn and adding depth to flavors.
• Mixing bowl: Provides ample space for combining all ingredients without spills.
• Whisk: Ensures that your dressing is well-blended and smooth.
• Knife: A sharp knife makes cutting vegetables quick and safe.

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:
1. Add 3 ears of corn and roll them in oil.
2. Let sit undisturbed for about 4 minutes until the bottoms are lightly charred.
3. Toss the corn every 3 minutes until charred to your liking (about 12 minutes total).
4. Set aside to cool.

Note: The remaining two ears of corn remain raw for added texture.

Step 2: Prepare the Dressing

Meanwhile, combine the remaining ingredients in a bowl:
1. Mix together the remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. 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 ears of corn.
2. Transfer kernels into a large mixing bowl.
3. Add diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining salt (1/2 tsp.), and black pepper (1/4 tsp.).
4. Pour dressing over salad mixture and toss gently to combine.
5. Garnish with extra herbs, seeds, and cheese if desired.

Now you’re ready to serve this delightful Fiesta Corn and Avocado Salad! Enjoy the flavors!

How to Serve Fiesta Corn and Avocado Salad

Fiesta Corn and Avocado Salad is a vibrant dish that can brighten any meal. Whether you’re hosting a summer cookout or enjoying a casual lunch, this salad offers versatility in serving.

As a Side Dish

• With Grilled Meats: Pair this salad with grilled chicken or steak for a refreshing contrast.
• Alongside Tacos: Serve it next to tacos for an added layer of flavor and texture.
• On a Picnic: This salad is perfect for outdoor gatherings, as it holds up well without refrigeration for short periods.

In a Wrap

• Wrap It Up: Use the salad as a filling in wraps with your choice of protein for a hearty meal.
• Pita Pockets: Stuff it into pita pockets with lettuce and hummus for a quick lunch.

As a Snack

• With Tortilla Chips: Enjoy Fiesta Corn and Avocado Salad as a dip with crunchy tortilla chips.
• On Bruschetta: Spoon the salad over toasted bread slices for an easy appetizer.

How to Perfect Fiesta Corn and Avocado Salad

To make your Fiesta Corn and Avocado Salad even better, consider these helpful tips:

• Use Fresh Ingredients: Always opt for fresh corn and ripe avocados to enhance flavor.
• Adjust Seasoning: Taste the dressing before mixing; adjust salt and pepper as needed for your preference.
• Add Extra Heat: For those who like spice, include more jalapeño or add some hot sauce to the dressing.
• Let It Chill: Allow the salad to rest in the fridge for 30 minutes before serving to let flavors meld together.
• Garnish Generously: Top with extra herbs and pumpkin seeds just before serving for added crunch and freshness.

Best Side Dishes for Fiesta Corn and Avocado Salad

This colorful salad pairs wonderfully with various side dishes, making it perfect for any meal. Here are some great options to consider:

1. Grilled Vegetables: Seasonal veggies like zucchini and bell peppers bring additional color and nutrition.
2. Mexican Rice: A side of fluffy Mexican rice complements the flavors in the salad beautifully.
3. Black Bean Salsa: This adds protein while enhancing the hearty texture of your meal.
4. Chips and Guacamole: A classic pairing that keeps the fiesta spirit alive!
5. Stuffed Peppers: Colorful bell peppers stuffed with quinoa or rice make an eye-catching side.
6. Coleslaw: A light, crunchy coleslaw can balance the creamy elements of the salad.

Common Mistakes to Avoid

When preparing Fiesta Corn and Avocado Salad, it’s easy to make a few common mistakes that can compromise the dish’s flavor and texture. Here are some pitfalls to watch out for:

• Overcooking the corn: If you cook the corn too long, it can become mushy. Aim for a nice char on the kernels without overdoing it to maintain that fresh crunch.
• Ignoring seasoning: Failing to season your salad properly can leave it bland. Be sure to use enough salt and pepper in both the dressing and the salad itself for a well-rounded flavor.
• Using unripe avocados: Unripe avocados can ruin the texture of your salad. Always opt for ripe, soft avocados that give slightly when pressed.
• Skipping fresh herbs: Fresh herbs are essential for elevating the flavors in this dish. Don’t skip them; they add brightness and depth to your Fiesta Corn and Avocado Salad.
• Not letting the flavors meld: If you serve the salad immediately after mixing, the flavors may not have time to develop. Let it sit for a few minutes before serving for a more harmonious taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 2-3 days for optimal freshness.
• Keep refrigerated at all times.

Freezing Fiesta Corn and Avocado Salad

• Note on freezing: It’s not recommended to freeze this salad as avocados do not thaw well and will change texture.
• If you must freeze, consider storing only the charred corn separately.

Reheating Fiesta Corn and Avocado Salad

• Oven: Preheat oven to 350°F (175°C). Spread salad (without avocado) on a baking sheet until warmed through, about 10-15 minutes.
• Microwave: Place salad in a microwave-safe bowl and heat in short bursts of 30 seconds until warm but not hot; avoid cooking the avocado.
• Stovetop: In a non-stick skillet over medium heat, warm up the corn mixture gently while stirring until heated through.

Frequently Asked Questions

How do I make Fiesta Corn and Avocado Salad vegan?

You can easily make this salad vegan by substituting mayonnaise with an egg-free alternative or using an avocado-based dressing.

Can I add other ingredients to my Fiesta Corn and Avocado Salad?

Absolutely! Feel free to customize with ingredients like black beans, diced tomatoes, or even lime juice for added zest.

How long does Fiesta Corn and Avocado Salad last?

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days if kept in an airtight container.

What can I serve with Fiesta Corn and Avocado Salad?

This vibrant salad pairs wonderfully with grilled meats, tacos, or as part of a summer potluck spread.

Final Thoughts

Fiesta Corn and Avocado Salad is not just delicious; it’s also versatile enough to suit various occasions. With its bright colors and fresh flavors, this dish will surely impress your guests at any cookout or potluck. Feel free to customize it with your favorite ingredients or add extra spices based on your taste preferences!

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Fiesta Corn and Avocado Salad

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• Author: Vanessa
• Total Time: 30 minutes
• Yield: Serves approximately 6 people 1x

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Description

Fiesta Corn and Avocado Salad is a vibrant, refreshing dish that shines at any gathering. Bursting with sweet corn, creamy avocado, and zesty herbs, this delightful salad is not only visually appealing but also a culinary treat. Perfect for cookouts, picnics, or potlucks, it can be prepared in just 30 minutes. The combination of fresh ingredients creates a flavorful experience that will leave your guests asking for more. Whether enjoyed as a side dish or a standalone snack, this salad delivers nutrition with every bite.

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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 small shallot
• 2 ripe avocados
• 1 jalapeño
• Fresh basil and mint leaves
• Roasted pumpkin seeds (pepitas)
• Cotija cheese (or feta)

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Instructions

1. Char the corn in a skillet with olive oil until lightly charred; set aside.
2. Prepare the dressing by mixing olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), salt, and pepper in a bowl.
3. Combine charred corn kernels with diced avocado, jalapeño, herbs, pumpkin seeds, cheese, and dressing in a large mixing bowl. Toss gently until well combined.

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

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 3g
• Sodium: 310mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 5mg