If you’re looking for a bright, refreshing dish that bursts with flavor and texture, the Fiesta Corn and Avocado Salad Recipe is your new go-to. This vibrant salad perfectly balances the smoky char of corn, the creamy richness of avocado, and the subtle kick of jalapeño, all brought together by a tangy, luscious dressing. It’s a celebration of fresh ingredients that comes together quickly and easily, making it an irresistible choice whether you’re hosting a backyard barbecue or just want something fun and healthy for dinner.
Ingredients You’ll Need
Each ingredient in this salad plays a starring role, bringing color, texture, and flavor that make the Fiesta Corn and Avocado Salad Recipe truly shine. The simplicity of these essentials means it’s easy to find everything at your local market, and every component works in harmony to create a salad that sings.
- 5 ears of corn: Fresh corn is charred to add a smoky depth and sweet crunch.
- 4 Tbsp extra-virgin olive oil: Adds richness and helps achieve the perfect char on the corn.
- 3 Tbsp rice vinegar: Brings a gentle tang that brightens the dressing.
- 2 Tbsp mayonnaise: Gives the dressing a creamy texture and a subtle tanginess.
- 1 small shallot: Offers a mild but punchy onion flavor that complements the other ingredients.
- 2 ripe avocados: Creamy and buttery, they soften the salad and balance the heat.
- 1 jalapeño: Adds a gentle kick of spice that livens up every bite.
- Fresh basil and mint leaves: Herbaceous freshness that elevates the salad’s aroma and flavor.
- Roasted pumpkin seeds (pepitas): Provide a delightful crunch and nutty undertone.
- Cotija cheese (or feta): A salty, crumbly finish that ties the flavors together beautifully.
How to Make Fiesta Corn and Avocado Salad Recipe
Step 1: Char the Corn
Start by heating a skillet over medium-high heat and adding the olive oil. Once hot, place the corn ears directly in the pan, turning occasionally until the kernels develop a lovely char and smoky aroma. This step is crucial because the slight caramelization of the corn sweetens it and adds an irresistible depth of flavor to the salad.
Step 2: Whip Up the Dressing
While the corn cools, mix together the olive oil, rice vinegar, mayonnaise, finely minced shallot, garlic, and a pinch of sumac or paprika for that subtle warmth and color. Season with salt and freshly cracked black pepper. This creamy yet tangy dressing is what really brings all the elements of the Fiesta Corn and Avocado Salad Recipe into perfect harmony.
Step 3: Combine All Ingredients
Cut the charred corn off the cobs into a large bowl. Dice the ripe avocados and finely chop the jalapeño (adjust the amount depending on how much heat you like). Toss the corn and avocado gently with the jalapeño, fresh basil, and mint leaves. Add a handful of roasted pumpkin seeds and sprinkle over crumbled Cotija cheese. Pour the dressing over everything and give it a delicate toss to make sure every bite is packed with flavor and texture.
How to Serve Fiesta Corn and Avocado Salad Recipe
Garnishes
For an extra touch of wow, top your salad with a handful of additional fresh herbs or a sprinkle of chili flakes for a hint more spice. A wedge of lime on the side brightens flavors just before eating. These little finishing touches make the dish feel even more special and add layers of flavor that surprise with each forkful.
Side Dishes
This salad is a versatile partner at the table. Serve it alongside grilled chicken, fish tacos, or even as a zesty topping on top of nachos. Its fresh and vibrant profile pairs perfectly with rich or smoky main dishes, making it a crowd-pleaser at any meal.
Creative Ways to Present
For a festive presentation, serve the salad in a hollowed-out avocado shell or mini bell pepper boats. You can also layer it in a clear glass bowl to showcase the beautiful colors of corn, green avocado, and red jalapeño. Presentation is half the fun, and this salad offers so many opportunities to impress!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. Because avocado can brown, it’s best eaten within 1 to 2 days for peak freshness and flavor. Give it a gentle stir before serving again, and a little squeeze of lime will help revive the vibrancy.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well due to the creamy avocado and delicate texture of the corn. Freezing can cause the avocado to turn mushy and the salad to lose its bright crispness, so stick to storing it chilled for short-term enjoyment.
Reheating
Fiesta Corn and Avocado Salad Recipe is designed to be eaten cold or at room temperature. Warm it up a little if desired, but avoid high heat which can degrade the avocado and wilt the herbs. It’s perfect as a refreshing, cool side or a light lunch option.
FAQs
Can I use frozen corn instead of fresh ears?
Absolutely! If fresh corn is out of season, thaw frozen corn and lightly char it in the skillet to add that smoky flavor. It won’t be exactly the same as fresh, but it still works wonderfully in this salad.
What can I substitute for Cotija cheese?
If you can’t find Cotija, feta is a fantastic alternative. Its salty, crumbly texture complements the salad beautifully and offers a similar tang that balances the creamy avocado.
How spicy is the salad with jalapeño?
The heat level can be easily controlled by adjusting the amount of jalapeño you include. Removing the seeds and membranes will reduce the spiciness, while leaving them in adds more kick. Feel free to tailor it to your preference.
Can this salad be made vegan?
Yes, simply omit the mayonnaise or replace it with vegan mayo, and either skip the cheese or use a plant-based alternative. The salad remains delicious and fresh, maintaining all the vibrant flavors.
What other herbs can I use besides basil and mint?
Fresh cilantro or parsley make excellent substitutes or additions if you want to experiment with different herb flavors. Each herb brings its own unique touch, so feel free to mix it up!
Final Thoughts
The Fiesta Corn and Avocado Salad Recipe is one of those dishes that feels like a party on your plate with each vibrant bite. It’s simple to make, wonderfully fresh, and bursting with flavors that energize any meal. I can’t recommend it enough for your next gathering or even a busy weeknight dinner. Give it a try—you’re going to love how this salad brings zest and joy to your table.
Print
Fiesta Corn and Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Description
This vibrant Fiesta Corn and Avocado Salad is a fresh, colorful side dish perfect for summer gatherings. Featuring charred corn kernels, creamy avocado, a tangy homemade dressing, and a crunchy mix of roasted pumpkin seeds and fresh herbs, this salad offers a delightful balance of textures and flavors with a slight kick from jalapeño and a hint of saltiness from cotija cheese.
Ingredients
Salad
- 5 ears of corn
- 2 ripe avocados
- 1 jalapeño, finely diced
- Fresh basil leaves, a handful
- Fresh mint leaves, a handful
- Roasted pumpkin seeds (pepitas), 1/4 cup
- Cotija cheese (or feta), 1/3 cup crumbled
Dressing
- 4 Tbsp extra-virgin olive oil, divided
- 3 Tbsp rice vinegar
- 2 Tbsp mayonnaise
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 1/2 tsp sumac (or paprika as substitute)
- Salt, to taste (approximately 1/2 tsp)
- Freshly ground black pepper, to taste (approximately 1/4 tsp)
Instructions
- Char the corn: Heat 2 Tbsp of the extra-virgin olive oil in a skillet over medium-high heat. Remove the husks from the corn and char the ears directly in the skillet, turning occasionally, until the kernels are lightly blackened and cooked through, about 10-15 minutes. Set aside to cool.
- Prepare the dressing: In a bowl, whisk together the remaining 2 Tbsp olive oil, rice vinegar, mayonnaise, minced shallot, minced garlic, sumac (or paprika), salt, and pepper until well combined and smooth.
- Assemble the salad: Once the corn is cool enough to handle, cut the kernels off the cobs and place them in a large mixing bowl. Add diced avocado, finely diced jalapeño, fresh basil and mint leaves, roasted pumpkin seeds, and crumbled cotija cheese. Pour the dressing over the salad and gently toss everything together until well coated without mashing the avocado.
Notes
- You can substitute cotija cheese with feta for a similar salty flavor.
- Adjust the jalapeño amount according to your preferred spice level; remove seeds for milder heat.
- Sumac adds a tangy, citrus-like flavor; paprika is a good alternative if unavailable.
- Serve immediately to prevent avocado from browning, or toss avocado with a bit of lemon juice if preparing ahead.
- Roasted pumpkin seeds provide a nice crunch, but toasted nuts or seeds can be swapped in.
