Fiesta Corn and Avocado Salad is the ultimate summer dish that brings a burst of color and flavor to any occasion. This vibrant salad combines sweet corn, creamy avocado, and fresh herbs, making it a perfect side for cookouts or potlucks. In just 30 minutes, you can whip up this refreshing dish that will surely impress your guests. With its unique combination of ingredients, this salad stands out as a delightful treat for your taste buds.
Why You’ll Love This Recipe
- Quick to Prepare: This Fiesta Corn and Avocado Salad comes together in just 30 minutes, making it an ideal choice for busy days.
- Flavor Explosion: The mix of sweet corn, creamy avocado, and zesty jalapeño creates a delicious flavor profile that will have everyone reaching for seconds.
- Versatile Dish: Serve it as a side at barbecues, as a topping for tacos, or even as a light lunch on its own.
- Healthy Ingredients: Packed with fresh vegetables and healthy fats, this salad is not only tasty but also nutritious.
- Colorful Presentation: The bright colors of the ingredients make this salad visually appealing and perfect for any gathering.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools on hand is essential. Here’s what you’ll need to prepare Fiesta Corn and Avocado Salad.
Essential Tools and Equipment
- Cast-iron skillet or grill pan
- Large mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Cast-iron skillet or grill pan: Great for achieving that perfect char on the corn, enhancing its flavor.
- Large mixing bowl: Provides ample space to combine all ingredients without spilling.
- Whisk: Ensures a smooth dressing by thoroughly blending the ingredients together.
Ingredients
Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30-minute salad will be the star of any cookout or potluck.
For the Salad
- 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 (or 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 (or sub feta or goat cheese)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Fiesta Corn and Avocado Salad
Step 1: Char the Corn
Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot:
1. Add 3 ears of corn and roll them in oil.
2. Let sit undisturbed for about 4 minutes until bottoms are lightly charred.
3. Toss the corn and continue cooking in 3-minute intervals until charred to your liking (approximately 12 minutes total).
4. Set aside and let cool.
Note: The remaining two ears of corn should remain raw for added texture.
Step 2: Prepare the Dressing
In a bowl, combine the remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper:
1. Whisk until well combined.
2. Stir in shallots and set aside.
Step 3: Combine Ingredients
Once the charred corn has cooled enough to handle:
1. Carefully cut the kernels from the cob.
2. Transfer them to a large mixing bowl.
3. Cut kernels from the remaining two ears of raw corn; add them to the bowl along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining salt (1/2 tsp.), and black pepper (1/4 tsp.).
4. Pour dressing over salad and toss gently to combine.
5. Garnish with extra herbs, seeds, and cheese if desired.
Enjoy your refreshing Fiesta Corn and Avocado Salad!
How to Serve Fiesta Corn and Avocado Salad
Fiesta Corn and Avocado Salad is a vibrant dish that brings a burst of flavor to any table. Its fresh ingredients and creamy dressing make it a perfect pairing for various meals. Here are some delightful serving suggestions.
On Its Own
- Enjoy this salad as a refreshing standalone dish. It’s light yet satisfying, making it an ideal choice for lunch or a quick snack.
With Grilled Proteins
- Pair the salad with grilled chicken, shrimp, or fish. The smoky flavors complement the fresh ingredients beautifully, enhancing your meal experience.
As a Taco Topping
- Use Fiesta Corn and Avocado Salad as a topping for tacos. Its crunch and creaminess add depth to your favorite taco fillings.
Alongside BBQ Dishes
- Serve this salad as a side at cookouts or barbecues. Its zesty taste balances well with grilled meats and rich sauces.
In Lettuce Wraps
- Spoon the salad into crisp lettuce leaves for a fun twist. This makes for a healthy appetizer or light lunch option.
With Tortilla Chips
- Enjoy the salad as a dip with tortilla chips. This combination creates a fantastic appetizer for parties, bringing everyone together around the snack table.
How to Perfect Fiesta Corn and Avocado Salad
To ensure your Fiesta Corn and Avocado Salad is always top-notch, consider these helpful tips.
- Use Fresh Ingredients: Fresh corn, ripe avocados, and vibrant herbs will enhance the flavors significantly.
- Adjust Dressing to Taste: Feel free to tweak the dressing by adding more vinegar or seasoning based on your preference.
- Chill Before Serving: Letting the salad sit in the fridge for 30 minutes allows flavors to meld nicely.
- Add Protein: For a heartier meal, mix in black beans or grilled chicken to make it more filling.
- Experiment with Cheeses: Try different cheeses like feta or goat cheese for varied flavor profiles.
- Store Properly: If you have leftovers, store them in an airtight container but consume them within one day for optimal freshness.
Best Side Dishes for Fiesta Corn and Avocado Salad
Fiesta Corn and Avocado Salad pairs wonderfully with many side dishes that can elevate your dining experience. Here are some great options.
- Grilled Veggies: A mix of zucchini, bell peppers, and asparagus drizzled with olive oil adds color and nutrition.
- Mexican Rice: Fluffy rice seasoned with spices complements the salad’s flavors while providing heartiness.
- Black Bean Soup: A warm bowl of black bean soup creates a comforting contrast to the coolness of the salad.
- Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide texture and balance to your meal.
- Cilantro Lime Quinoa: This light quinoa dish enhances the freshness of your fiesta experience with its zesty flavor.
- Stuffed Peppers: Colorful peppers filled with grains and spices offer both flavor and visual appeal next to your salad.
- Pico de Gallo: Fresh salsa adds brightness and spice that pairs perfectly with this corn salad.
- Tortilla Chips & Salsa: A classic combo that’s perfect for dipping alongside this flavorful salad during gatherings.
Common Mistakes to Avoid
When making Fiesta Corn and Avocado Salad, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.
Using Unripe Avocados: Ripe avocados provide the best flavor and texture. Make sure your avocados are soft but not mushy before using them.
Overcooking the Corn: Cooking corn for too long can make it tough. Aim for a light char and a tender bite to keep the salad refreshing.
Skipping Fresh Herbs: Fresh herbs elevate the flavor of this salad. Don’t skip the basil and mint; they add brightness and complexity.
Neglecting Seasoning: Under-seasoning can lead to a bland salad. Make sure to taste as you go and adjust salt and pepper accordingly.
Not Tossing Gently: Vigorous tossing can mash the avocado. Mix gently to keep the cubes intact while combining all ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 2-3 days for optimal freshness.
- Keep dressing separate if possible, to avoid sogginess.
Freezing Fiesta Corn and Avocado Salad
- This salad is not ideal for freezing due to avocado texture changes.
- If you must freeze, omit avocado before freezing.
- Store in a freezer-safe container for up to 1 month.
Reheating Fiesta Corn and Avocado Salad
Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm for about 10 minutes.
Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through.
Stovetop: Heat in a skillet over low heat, stirring gently until warmed. Be careful not to cook too long.
Frequently Asked Questions
Can I make Fiesta Corn and Avocado Salad ahead of time?
Yes, you can prepare most of the salad ahead but it’s best to add avocados just before serving for freshness.
What can I substitute for Cotija cheese?
Feta or goat cheese work well as alternatives if Cotija is unavailable, providing similar flavors.
Is Fiesta Corn and Avocado Salad vegan?
If you replace mayonnaise with a vegan alternative or omit it entirely, this salad can easily be made vegan-friendly.
How can I customize this salad?
Feel free to add other vegetables like bell peppers or cucumbers. You can also experiment with different nuts or seeds based on your preference.
What do I serve with this corn salad?
This salad pairs beautifully with grilled meats or fish, making it an excellent side dish for summer cookouts or potlucks.
Final Thoughts
Fiesta Corn and Avocado Salad is a vibrant addition to any meal, bursting with fresh flavors. Its versatility allows for various customization options, so feel free to adjust ingredients based on your taste preferences. Try this refreshing recipe at your next gathering!
Fiesta Corn and Avocado Salad
Fiesta Corn and Avocado Salad is the ultimate summer side dish that combines vibrant ingredients for a refreshing experience. This colorful salad features sweet corn, creamy avocado, and aromatic fresh herbs, creating a delightful flavor explosion in every bite. With its zesty dressing and crunchy pumpkin seeds, this salad is perfect for summer cookouts, potlucks, or as a light lunch. In just 30 minutes, you can prepare this visually stunning dish that will impress your guests and elevate any meal. Whether enjoyed on its own or as an accompaniment to grilled proteins, Fiesta Corn and Avocado Salad is sure to be a hit at your next gathering.
- Total Time: 30 minutes
- Yield: Serves 6
Ingredients
- 5 ears of corn
- 2 ripe avocados
- 1 jalapeño
- 1 small shallot
- Fresh basil and mint
- Roasted pumpkin seeds (pepitas)
- Cotija cheese (or feta)
Instructions
- Char three ears of corn in a cast-iron skillet with olive oil until lightly charred. Let cool before cutting kernels from the cob.
- Mix the remaining ingredients: whisk olive oil, rice vinegar, mayonnaise, garlic, sumac, salt, and pepper in a bowl.
- In a large mixing bowl, combine charred corn, raw corn kernels, avocado cubes, jalapeño, herbs, pumpkin seeds, cheese, and dressing. Toss gently to combine.
- Garnish with extra herbs and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Preparing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg