Avocadocornsalad Recipes

AVOCADO CORN SALAD

Avocado Corn Salad image

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

Ingredients

2 ears fresh corn in husks
1 pint cherry tomatoes, halved
2 medium avocados, diced
2 tablespoons chopped fresh cilantro
3 tablespoons vegetable oil
1 tablespoon honey
1 ounce lime juice
1 clove garlic, minced
1 pinch cayenne pepper, or to taste
freshly cracked black pepper to taste

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

Corn-Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 0

Ingredients

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

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

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

Avocado Corn Salad image

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

Ingredients

1 cup cut corn, fresh or frozen
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne or 1 pinch red pepper flakes
1 avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons minced red onions
salt
1 dash hot pepper sauce
chopped fresh cilantro

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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