Fiesta Avocado Corn Salad

• total tid: 12 minutes

Ingredienser

Charred sweet corn, creamy avocado, jalapeño, fresh herbs, and toasted pumpkin seeds are tossed in a zesty sumac-shallot dressing for the ultimate summer side dish. Perfect for BBQs, potlucks, and cookouts, this vibrant salad always steals the show.

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Ingredients (Serves 6)

5 ears corn, husked

4 tbsp extra-virgin olive oil, divided

3 tbsp rice vinegar

2 tbsp mayonnaise

1 garlic clove, grated

¾ tsp ground sumac (or paprika)

1 small shallot, thinly sliced

2 ripe avocados, diced

1 jalapeño, seeds removed and finely chopped

¼ cup fresh basil, roughly chopped

3 tbsp fresh mint, roughly chopped

¼ cup roasted salted pumpkin seeds (pepitas)

3–4 tbsp crumbled Cotija or feta cheese

Salt & black pepper, to taste

Fremgangsmåte

Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat. Char 3 ears of corn, turning every few minutes, until lightly blackened and tender, about 12 minutes. Set aside to cool. Leave the remaining 2 ears raw for added texture.

In a small bowl, whisk together the remaining 3 tbsp olive oil, rice vinegar, mayonnaise, garlic, sumac, salt, and pepper. Stir in the sliced shallots.

Cut the kernels from all 5 ears of corn and place them in a large bowl. Add the avocado, jalapeño, basil, mint, pumpkin seeds, and Cotija cheese.

Pour the dressing over the salad and toss gently to combine.

Garnish with extra herbs and cheese, if desired. Serve warm, chilled, or at room temperature.