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Avocado Corn Salad brings together summer’s best flavors with smoky charred corn, creamy avocado, juicy sweet tomatoes, and a tangy spiced dressing. It is easy enough for busy weeknights yet impressive enough to serve at gatherings. This salad is fresh, colorful, and always a hit at my table when grilling season starts.
After trying so many corn salads over the years this combination has become my personal favorite because it tastes like sunshine in a bowl every time I make it
Ingredients
- Fresh corn on the cob: Look for ears with green husks and plump kernels for juicy sweetness
- Avocado: Ripe but still firm for easy cubing and buttery texture
- Cherry tomatoes: The sweet acidity balances the richness of the avocado always choose tomatoes with shiny skins and no blemishes
- Jalapeno: Adds gentle heat remove the seeds for less spice
- Roasted pumpkin seeds: They bring crunch and subtle nuttiness buy them roasted or toast them yourself for extra flavor
- Fresh basil and mint: These herbs add a burst of freshness pick bright unwilted leaves
- Cotija cheese: Salty crumbly cheese that finishes the salad you can find it in the cheese section or substitute with feta
- Red onion: Thinly sliced for a mild sharpness soak in water if you want a milder bite
- Olive oil: For charring the corn choose extra virgin for best flavor
- Mayonnaise: Provides creamy body to the dressing
- Cumin and paprika: These spices add warm smoky undertones
- Lime juice: Adds bright acidity always use fresh lime
- White balsamic vinegar: A touch of tang without overpowering the salad
- Kosher salt and black pepper: Season for balance taste as you go for just the right amount
Step-by-Step Instructions
- Prep the Corn:
- Husk the corn and brush each ear lightly with olive oil to keep it from sticking in the pan
- Char the Corn:
- Heat a cast iron skillet over medium heat with olive oil Place two ears of corn in at a time cook each side for around five minutes until kernels are golden brown with some char spots Turn as needed and repeat for the other ears Let them cool so the corn is easy to handle
- Cut and Combine:
- Slice the kernels off all four cobs and put them into a big mixing bowl Add cubed avocado sliced tomatoes diced jalapeno roasted pumpkin seeds chopped basil chopped mint cotija cheese and thin red onion This is the base of your salad
- Mix the Dressing:
- In a small bowl whisk together mayonnaise cumin paprika fresh lime juice white balsamic vinegar kosher salt and black pepper Add the sliced red onion so it can absorb flavor while you prep the rest
- Dress and Toss:
- Pour the dressing over the bowl ingredients Gently fold everything together to avoid mashing the avocado and keep the salad colorful Serve right away for the freshest feel
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My favorite part is always the combination of creamy avocado with the pop of charred corn I remember the first time my sister tasted this salad at a family cookout and everyone gathered around asking for the recipe on the spot it became a new tradition
Storage Tips
This salad is best enjoyed fresh because the avocado can brown and the dressing may water out over time If preparing ahead keep all the ingredients separate and add avocado and dressing just before serving Leftovers will keep in the fridge for up to twenty four hours pressed with plastic wrap to reduce browning
Ingredient Substitutions
Feta or queso fresco can be used in place of cotija cheese For extra crunch try sunflower seeds instead of pumpkin seeds If you are sensitive to heat omit the jalapeno or swap in a bit of diced bell pepper for sweetness
Serving Suggestions
Serve this salad as a side for grilled meats tacos or burgers It also makes a great topping for grain bowls or a filling for lettuce wraps For a heartier dish toss in black beans or grilled shrimp
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Cultural and Historical Context
This salad gathers inspiration from both Mexican street corn and the classic American summer corn salad Charred corn and cotija echo the flavors of elote while creamy avocado and fresh herbs add a distinctly Californian twist It is a lovely example of how seasonal produce brings together the best of different food traditions
Frequently Asked Questions
- → How do I char the corn for best flavor?
Use a hot cast iron skillet with a little olive oil. Sear the corn on all sides until some kernels are golden and darkened. This brings out sweetness and adds a subtle smoky flavor.
- → Can I use canned or frozen corn?
Fresh ears are best for grilling, but canned or thawed frozen kernels can be used in a pinch. Sauté them in a skillet to enhance flavor and heat through before mixing with other ingredients.
- → What can I substitute for cotija cheese?
Feta or queso fresco offer similar crumbly texture and salty tang. You can also omit the cheese for a dairy-free version.
- → How long does this salad last?
The salad is freshest served within a few hours, but leftovers can be refrigerated in an airtight container for up to 24 hours. Add avocado just before serving if making ahead.
- → Can I add extra heat?
A dash of chili seasoning or a few extra jalapeño slices mixed into the dressing will increase the spiciness to taste.
- → What proteins pair well with this salad?
Grilled chicken, shrimp, or even seared tofu are excellent protein choices to make this side a complete meal.