Ingredients
Scale
- 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