Avocadocornsalad Recipes
AVOCADO CORN SALAD
This avocado corn salad is a favorite of my husband and a great summer dish with fresh-from-the-field corn.
Provided by Patricia Locke
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
- Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
- Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 17.2 g, Fat 17.2 g, Fiber 5.9 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 14.1 mg, Sugar 4.4 g
CORN-AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon honey and 1/2 teaspoon kosher salt in a large bowl. Add 1/2 thinly sliced red onion and toss; let sit, stirring occasionally, 20 minutes. Brush 4 ears corn with vegetable oil and grill over medium-high heat until charred, 8 minutes. Let cool, then cut off the kernels. Add to the onion along with 2 chopped tomatoes, 1 diced avocado and 2 tablespoons chopped parsley; toss. Season with salt and pepper.
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
AVOCADO CORN SALAD
Make and share this Avocado Corn Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
- Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
- Uncover and continue to cook for a few minutes to evaporate the excess moisture.
- Set skillet aside to cool.
- Slice the avocado in half lengthwise and remove the pit.
- Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
- Add in the lime juice and stir.
- Chop the bell pepper into 1/2 inch pieces and add to the bowl.
- Add the red onion and cooked corn; stir to combine.
- Add salt and hot pepper sauce to taste.
- Sprinkle fresh chopped cilantro on top.
- Serve immediately or chill, then serve.
Nutrition Facts : Calories 329.8, Fat 23, SaturatedFat 3.2, Sodium 28.2, Carbohydrate 33.8, Fiber 10, Sugar 5.2, Protein 5.4
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