Avocado Corn Salad
Avocado Corn Salad is the perfect bright summer salad loaded with grilled corn, creamy avocado, cherry tomatoes, all tied together with a creamy dressing.
Servings: 8
Calories: 154kcal
Ingredients
Salad
- 4 ears of corn
- olive oil, for cooking
- 1 avocado, cubed
- 1/4 cup cherry tomatoes, halved
- 1 jalapeño, seeds removed and finely diced
- 1/4 cup roasted pumpkin seeds
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup cotija cheese
- 1/4 of a small red onion, very thinly sliced
Dressing
- 3 tablespoons mayonnaise
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 lime, juice
- 1 teaspoon white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Salad
- Heat a cast iron skillet on medium heat with 1 tbsp of olive oil. Place two of the four ears of corn in the skillet. Cook 3-5 minutes on each side or until kernels are charred. Remove the corn from the skillet and set aside to cool. Remove the kernels of all four ears of corn and place in a large bowl.
- Add the avocado, tomatoes, jalapeño, roasted pumpkin seeds, basil, mint, and cotija cheese to the bowl. Gently toss with dressing and serve.
Dressing
- While the corn is cooking, mix the mayonnaise, cumin, paprika, lime juice, balsamic vinegar, salt, and pepper.
- Add the sliced onions to the dressing and marinate while you prepare the rest of the ingredients.
Notes
- If you have Trader Joe's Everything But The Elote Seasoning, you can add 1/2 of a tablespoon to the dressing for more flavor.
- Add a dash of chili seasoning to the dressing for a little heat.
Nutrition
Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 178mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg