A Salty favorite... This corn salad is the perfect summer side or even great served as a dip with chips!
Not me looking forward to summer literally just for this side dish... As soon as I see corn pop up in the grocery store, you know I'm making this avocado corn salad. It's just the perfect combination of flavors and will go with any protein you're grilling up. The fresh herbs, pumpkin seeds, and avocado add that nutrient factor, so you won't even feel bad eating the whole bowl...
Another favorite thing about this dish is that you can make it wayyyy ahead of time. If I am making it for day-of eating, I'll BBQ the corn early in the day, so I don't rushed waiting for it to cool. While the corn is on the BBQ, I make the dressing and prepare the rest of the fix-ins. Chop the basil, cilantro (I actually use parsley in the photo shown above because the store was out, but it also worked great!), and mint, and thinly slice the jalapeno and shallot. For the creamy, but tangy dressing, just combine the olive oil, red wine, vinegar, lemon juice, greek yogurt, garlic, paprika, cumin, salt and pepper. Do yourself a favor and make extra to save for another salad... this dressing goes great with everything!
Once the corned is cooked and cooled, cut it off the cob and combine with the other fix-ins. Add your liking of dressing and then mix in the avocado, pepitas, and cotija cheese. If you know you will be saving this salad as leftovers or bringing it elsewhere, leave the avocado out until right before serving. This dish is great fresh, but it is also soooo good after sitting in the fridge for a bit or even overnight! Tag me and let me know how you serve it!
Avocado Corn Salad
Ingredients
4 ears of grilled corn
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
6-8 mint leaves, chopped
1 small shallot, thinly sliced
1 jalapeno, seeded & thinly sliced
1/2 cup pepitas
1 avocado
1/4 cup cotija cheese
1/4 cup olive oil
1 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp greek yogurt
2 garlic cloves, finely chopped or grated
1/4 tsp paprika
1/4 tsp cumin
sea salt & pepper to taste
Directions
Cook the corn as desired. I prefer grilled corn - wrap corn in foil with butter and grill for about 10-15 minutes, rotating throughout.
Prepare the fix-ins: chop basil, cilantro, mint, jalapeno, and shallot.
Prepare the dressing: combine olive oil, red wine vinegar, lemon juice, greek yogurt, garlic, paprika, cumin, salt, and pepper.
Cut the (cooked and cooled) corn off the cob and add to the salad.
Combine with the dressing and add the pepitas and cotija cheese.
Top with avocado and serve chilled!
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