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.
TOMATO, CORN, AND AVOCADO SALAD
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.
Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g
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
AVOCADO-CORN SALAD (MOOSEWOOD RECIPE)
tasty blend of avocados, corn, bell pepper, and spices. perfect side for a hearty black bean soup. add a hunk of sourdough or cornbread and you've got yourself an easy and tasty meal! :)
Provided by tigrelillyy
Categories Corn
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
- Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
- Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
- This salad is best eaten on the day it is made because the avocado tends to darken by the next day.
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
AVOCADO TOMATO CORN SALAD
Corn Salad with avocados, tomatoes and a delicious lime juice dressing is perfect served on its own, or as a side that easily pairs with anything on your plate!
Provided by Karina
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients together.
- In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.
Nutrition Facts : Calories 209 kcal, Carbohydrate 12 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 207 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
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.
FIESTA CORN AND AVOCADO SALAD
Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.
Provided by Jamie Vespa MS, RD
Categories Salad/Side Dish
Time 35m
Number Of Ingredients 15
Steps:
- Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
- Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
- Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.
Nutrition Facts : Calories 325 kcal, Protein 8 g, Carbohydrate 26 g, Fiber 5 g, Sugar 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 420 mg, ServingSize 0.66 cup
CORN, AVOCADO, AND TOMATO SALAD
A vegetarian salad that will be a delight on your table.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
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