Warm Corn And Avocado Salad Recipes

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

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.

WARM CORN AND AVOCADO SALAD

Warm Corn and Avocado Salad image

Warm Corn and Avocado Salad makes the perfect light and fresh side dish for enchiladas, grilled meats, tacos, or any summer meal.

Provided by Beth - Budget Bytes

Time 17m

Number Of Ingredients 8

Ingredients

2 Tbsp cooking oil ($0.08)
1 lb. frozen corn kernels, thawed ($1.45)
Salt and Pepper to taste ( $0.05)
1/4 tsp cumin ($0.03)
1/4 red onion ($0.15)
1 avocado ( $0.69)
1/4 bunch cilantro ( $0.20)
1 lime ( $0.50)

Steps:

Make sure to let the corn thaw completely. Heat the cooking oil in a large skillet over medium-high heat. When the oil is very hot and shimmering, add the thawed corn and sauté until the corn becomes golden brown and blistered. Remove the corn from the skillet and place it in a large bowl, season with a pinch of salt, pepper, and 1/4 tsp cumin. Allow the corn to cool slightly.
While the corn is cooling, prepare the remaining vegetables. Finely dice the red onion, roughly chop the cilantro, and cube the avocado. Add the onion, cilantro, and avocado to the bowl with the corn. Stir briefly.
Squeeze the juice from half the lime over the salad, stir, and taste. Adjust the salt and lime juice as needed. Serve immediately, or refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 Serving, Calories 251.43 kcal, Carbohydrate 30.8 g, Protein 4.78 g, Fat 15.3 g, Fiber 7.5 g, Sodium 218.05 mg

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 AND AVOCADO SALAD

Corn and Avocado Salad image

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Provided by Mary

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

8 slices bacon
2 heads butterhead lettuce
1 red bell pepper, chopped
1 bunch green onions, chopped
4 ears sweet corn, cut off the cob
2 avocados - peeled, seeded and cubed
⅔ cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey

Steps:

Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Nutrition Facts : Calories 807.7 calories, Carbohydrate 51.7 g, Cholesterol 40 mg, Fat 64.6 g, Fiber 11.5 g, Protein 15.4 g, SaturatedFat 15.1 g, Sodium 634 mg, Sugar 18.1 g

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