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.
FIESTA CORN & AVOCADO SALAD
Steps:
- Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
- In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING
Steps:
- Preheat a grill to medium-high.
- Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
- Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
- Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.
CORN AND AVOCADO SALAD
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
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
CORN, TOMATO, AND AVOCADO SALAD
A colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips. From FamilyFun Magazine.
Provided by Cristie B
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
- Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
Nutrition Facts : Calories 501, Fat 32.8, SaturatedFat 4.9, Sodium 336.2, Carbohydrate 53.9, Fiber 13.8, Sugar 17.9, Protein 10
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
CORN, AVOCADO, AND TOMATO SALAD
Make and share this Corn, Avocado, and Tomato Salad recipe from Food.com.
Provided by joannarose
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine corn, avacado, tomatoes, and onion.
- In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
- Stir the vinaigrette into the salad and serve.
Nutrition Facts : Calories 229.4, Fat 15.2, SaturatedFat 2.2, Sodium 165.4, Carbohydrate 24.3, Fiber 6.7, Sugar 5.7, Protein 4.4
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
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