Salads/Dressings

Fiesta Corn Salad

Name: Fiesta Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 ears corn, shucked; 3 tbsp. extra-virgin olive oil, divided; Zest and juice of 1 lime; 1 small clove garlic, finely grated; 1 tsp. kosher salt; 1/4 tsp. ground black pepper; 1 small red bell pepper, seeds and ribs removed, finely chopped; 1 avocado, finely chopped; 1/2 small red onion, peeled, thinly sliced; 1 small jalapeño, thinly sliced, seeds and ribs removed if desired; 2 tbsp. crema; 2 tbsp. chopped fresh basil

4 servings

servings

10 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

6 ears corn, shucked

3 tbsp. extra-virgin olive oil, divided

Zest and juice of 1 lime

1 small clove garlic, finely grated

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 small red bell pepper, seeds and ribs removed, finely chopped

1 avocado, finely chopped

1/2 small red onion, peeled, thinly sliced

1 small jalapeño, thinly sliced, seeds and ribs removed if desired

2 tbsp. crema

2 tbsp. chopped fresh basil

Directions

Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Brush corn with 1 tablespoon oil. Grill, turning occasionally, until kernels are browned in spots, about 4 minutes. Transfer corn to a cutting board and let cool slightly.

In a large bowl, whisk lime zest and juice, garlic, salt, pepper, and remaining 2 tablespoons oil.

Carefully cut corn kernels off cobs. Add corn and bell pepper to bowl; toss to coat with dressing. Add avocado, onion, and jalapeño and gently stir to combine.

Drizzle with crema and top with basil.

Nutrition

Serving Size

Calories

329

Total Fat

21 g

Saturated Fat

4 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

4 mg

Sodium

501 mg

Total Carbohydrate

30 g

Dietary Fiber

8 g

Total Sugars

12 g

Protein

7 g