Fiesta Avocado Corn Salad

• total time: 35 minutes

Ingredients

5 ears of corn, husked

4 Tbsp. extra-virgin olive oil, divided

3 Tbsp. rice vinegar

2 Tbsp. mayonnaise

1 grated garlic clove

3/4 tsp. ground sumac (sub paprika)

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.)

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 Tbsp. fresh mint leaves, roughly chopped

1/4 cup roasted, salted pumpkin seeds (pepitas)

3 to 4 Tbsp. crumbled Cotija cheese (sub feta or goat cheese)

Directions

Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.

Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.

Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.

Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.