Fiesta Avocado Corn Salad

• total tid: 12 minutes

Ingredienser

via: @dishingouthealth)

Charred sweet corn, creamy avocado, jalapeño, fresh herbs, and toasted pumpkin seeds all tossed in a zesty sumac shallot dressing — this is the summer side dish that steals the show at every cookout 🤤

SAVE this for your next BBQ or potluck!

Ingredients (serves 6)

5 ears of 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, 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

Fremgangsmåte

Heat 1 tbsp oil in a cast-iron skillet over medium-high. Char 3 ears of corn, turning every 3 minutes, until nicely charred (~12 min). Set aside to cool. Leave remaining 2 ears raw for texture.

Whisk together remaining 3 tbsp olive oil, rice vinegar, mayo, garlic, sumac, salt, and pepper. Stir in shallots.

Cut all corn kernels from the cob. Combine in a large bowl with avocado, jalapeño, basil, mint, pumpkin seeds, and Cotija.

Pour dressing over, toss to combine, and garnish with extra herbs and cheese. Enjoy warm, chilled, or at room temp!

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