How do you easily remove corn kernels from the cob for the salad?

To remove corn kernels quickly and cleanly, place a small bowl upside down inside a larger bowl. Stand the corn cob on the small bowl so the tip is stable. Using a sharp knife, cut downward along the cob; the kernels will fall into the larger bowl, minimizing mess. This method keeps kernels contained and is ideal when preparing fresh corn for your Fiesta Corn Avocado Salad.

Can I use canned or frozen corn instead of fresh corn in Fiesta Corn Avocado Salad?

Yes, canned or frozen corn can be good substitutes if fresh corn is unavailable. Drain canned corn well to avoid excess moisture, and if using frozen, thaw and drain it thoroughly before adding. While fresh corn offers a sweeter, crisp texture, using canned or frozen corn is a convenient option that still keeps the salad tasty and satisfying.

What dressings work best for Fiesta Corn Avocado Salad?

A simple lime-cilantro vinaigrette complements this salad perfectly. Mix fresh lime juice, olive oil, salt, pepper, and finely chopped cilantro for a bright, tangy dressing that enhances the flavors of corn and avocado. Avoid heavy dressings to keep the salad light and fresh, allowing the natural sweetness and creaminess to stand out.

How long can I store Fiesta Corn Avocado Salad in the refrigerator?

Store the salad in an airtight container for up to 24 hours. Because avocado browns quickly, it’s best to consume the salad the same day. To slow browning, toss avocado pieces with lime juice before mixing, and keep the salad chilled. Avoid storing for longer than a day to maintain freshness and flavor.

What are some easy ingredients to add if I want to customize Fiesta Corn Avocado Salad?

To personalize your salad, consider adding diced tomatoes, red onion, jalapeño for a spicy kick, or black beans for extra protein. Fresh herbs like cilantro or parsley add brightness. Each addition brings new textures and flavors, making the salad more filling or tailored to your taste while keeping the base ingredients intact.

Fiesta Corn Avocado Salad Recipe With Zesty Fresh Flavor

Name: Fiesta Corn Avocado Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: – 5 ears of husked corn Provides the base with sweet, fresh kernels, offering both charred and raw textures for contrast; – 4 tablespoons extra-virgin olive oil, divided Adds richness and helps char the corn, with the rest used in the dressing for a silky finish; – 3 tablespoons rice vinegar Brings a tangy acidity to the dressing, balancing the creamy elements and enhancing overall taste; – 2 tablespoons mayonnaise Creates a creamy base for the dressing, adding smoothness and helping flavors meld together; – 1 grated garlic clove Infuses a pungent, aromatic depth that complements the fresh herbs and vegetables; – 3/4 teaspoon ground sumac (or paprika) Offers a citrusy or smoky note to the dressing, making it more exciting and unique; – 3/4 teaspoon kosher salt, divided Seasons the dish perfectly, with part used in cooking and the rest in the final mix for balanced flavor; – 1/2 teaspoon black pepper, divided Adds a subtle heat and enhances the other ingredients without overwhelming them; – 1 small shallot, thinly sliced into rings (about 3 to 4 tablespoons) Provides a mild onion flavor and crunch, featured in the dressing for extra bite; – 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes Bring creamy texture and healthy fats, making the salad satisfying and nutritious; – 1 jalapeño, seeds and ribs removed, finely chopped Adds a gentle spice that can be adjusted for heat, waking up the flavors in every bite; – 1/4 cup fresh basil leaves, roughly chopped Contributes bright, herbaceous notes that keep the salad feeling fresh and lively; – 3 tablespoons fresh mint leaves, roughly chopped Offers a cooling contrast to the spices, enhancing the salad’s refreshing quality; – 1/4 cup roasted, salted pumpkin seeds Provide crunch and a nutty taste, plus protein for a more filling dish; – 3 to 4 tablespoons crumbled Cotija cheese (or substitute feta or goat cheese) Adds a salty, tangy finish that ties all the elements together nicely

Description

🌽 Fiesta Corn and Avocado Salad with Fresh Ingredients and Zesty Flavor brings a delightful combination of smoky charred corn and creamy avocado for a refreshing side dish.
🥑 This salad offers vibrant flavors and a variety of textures, making it perfect for summer gatherings and light meals.

Ingredients

– 5 ears of husked corn Provides the base with sweet, fresh kernels, offering both charred and raw textures for contrast

– 4 tablespoons extra-virgin olive oil, divided Adds richness and helps char the corn, with the rest used in the dressing for a silky finish

– 3 tablespoons rice vinegar Brings a tangy acidity to the dressing, balancing the creamy elements and enhancing overall taste

– 2 tablespoons mayonnaise Creates a creamy base for the dressing, adding smoothness and helping flavors meld together

– 1 grated garlic clove Infuses a pungent, aromatic depth that complements the fresh herbs and vegetables

– 3/4 teaspoon ground sumac (or paprika) Offers a citrusy or smoky note to the dressing, making it more exciting and unique

– 3/4 teaspoon kosher salt, divided Seasons the dish perfectly, with part used in cooking and the rest in the final mix for balanced flavor

– 1/2 teaspoon black pepper, divided Adds a subtle heat and enhances the other ingredients without overwhelming them

– 1 small shallot, thinly sliced into rings (about 3 to 4 tablespoons) Provides a mild onion flavor and crunch, featured in the dressing for extra bite

– 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes Bring creamy texture and healthy fats, making the salad satisfying and nutritious

– 1 jalapeño, seeds and ribs removed, finely chopped Adds a gentle spice that can be adjusted for heat, waking up the flavors in every bite

– 1/4 cup fresh basil leaves, roughly chopped Contributes bright, herbaceous notes that keep the salad feeling fresh and lively

– 3 tablespoons fresh mint leaves, roughly chopped Offers a cooling contrast to the spices, enhancing the salad’s refreshing quality

– 1/4 cup roasted, salted pumpkin seeds Provide crunch and a nutty taste, plus protein for a more filling dish

– 3 to 4 tablespoons crumbled Cotija cheese (or substitute feta or goat cheese) Adds a salty, tangy finish that ties all the elements together nicely

Instructions

1-First Step: Prepare the Corn Begin by heating 1 tablespoon of the extra-virgin olive oil in a large cast-iron skillet or grill pan over medium-high heat. Add 3 ears of the husked corn and roll them in the oil to coat evenly. Cook undisturbed for 4 minutes to lightly char the bottoms, then toss and continue cooking in 3-minute intervals until charred as desired, about 12 minutes total. For added texture, set these aside to cool and leave the remaining 2 ears of husked corn raw. Just remember to cut the kernels from all cobs later for the Fiesta Corn Avocado Salad.

2-Second Step: Make the Dressing While the corn cools, whisk together the remaining 3 tablespoons extra-virgin olive oil, 3 tablespoons rice vinegar, 2 tablespoons mayonnaise, 1 grated garlic clove, 3/4 teaspoon ground sumac (or paprika), 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 small shallot (thinly sliced into rings) in a bowl. This mixture forms a tangy base that ties the salad together, and it’s easy to adjust for your taste in this Fiesta Corn Avocado Salad.

3-Third Step: Cut and Mix the Ingredients Once the charred corn has cooled, cut the kernels from the 3 cobs and transfer them to a large mixing bowl. Add the kernels from the 2 raw ears of corn, along with 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 tablespoons fresh mint leaves (roughly chopped), 1/4 cup roasted, salted pumpkin seeds, 3 to 4 tablespoons crumbled Cotija cheese, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. This step brings in the fresh, vibrant elements that define Fiesta Corn Avocado Salad, and you can adapt by adding lime juice to keep avocados from browning.

4-Fourth Step: Combine and Toss Pour the prepared dressing over the salad ingredients in the bowl and toss everything gently to combine. Be sure to coat all pieces evenly for the best flavor distribution. If you’re making this for dietary needs, like a vegan version, swap in plant-based alternatives here to customize your Fiesta Corn Avocado Salad easily.

5-Final Step: Serve and Enjoy Garnish with extra herbs, seeds, and cheese if you like, then serve the salad chilled or at room temperature for optimal taste. The total prep time is 20 minutes, cook time is 15 minutes, and it’s ready in just 35 minutes. For more inspiration on healthy ingredients, check out this avocados health benefits resource to see why they’re a great choice in your Fiesta Corn Avocado Salad.

Notes

🔥 Char half the corn for a mix of smoky and fresh textures.
🌶️ Remove jalapeño seeds and ribs for less heat or keep some for spicier flavor.
🌿 Substitute Cotija cheese with feta or goat cheese, and herbs like basil and mint with cilantro or green onion as desired.
🕒 Prepare dressing and char corn up to a day ahead to save time.
❄️ Store salad refrigerated for up to 3 days; keep extra dressing separate for freshness.
🥗 Serve chilled or at room temperature as a side dish or topping.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling and Mixing
Cuisine: Mexican

Nutrition

Serving Size: 0.66 cup
Calories: 325
Sugar: 2 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 3 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 8 g

Keywords: fiesta corn salad,avocado salad,zesty corn salad,fresh corn avocado salad