Recipe: Avocado Corn Salad

Avocado corn salad – this rich and creamy salad is perfect as a side dish, or even good in tacos. It’s full of favour, has some tangy notes and brings a bunch of freshness with herbs. Okay, let’s get cooking!

Ingredients

• 3 ears of corn
• 3/4 tablespoon of rice vinegar
• 2 1/2 tablespoons of mayo
• 2 teaspoons of garlic
• 1 teaspoon of paprika and chili powder
• 2 shallots
• salt to taste
• 2 avocados
• 1/2 cup of cilantro
• 2 jalapeños
• 1/2 cup of crumbled feta

First, roast your corn over your gas stove so it’s nice and black. If you don’t have a gas stove, you can use your BBQ or your oven on roast or broil. And, if you don’t have ears of corn, you can use a can of corn and blacken it in a cast iron pan with a bit of oil. You’re just looking to pull the flavour out of the corn and give it some char.

Next, make the dressing and add the rice vinegar, mayo, garlic, spices, shallots and salt together. Whisk well and set aside.

Then, dice the avocado, cilantro, and jalapeños. In a large white dish, the diced items with the crumbled feta and give it a little toss, mixing gently. Once the corn is done, cut it off the cob and add to the dish. Then, dress away with the tangy-creamy dressing. Add salt to taste as needed and chill in the fridge until you’re ready to eat.

Looks good, doesn’t it? We’ve eaten this right away, so a tad warm, and also chilled after it’s been in the fridge for 2 or so hours. It’s great either way.

My favourite way to eat this is in the sweet potato and black bean tacos. Just the three fillings and I’m good. One happy taco eater!

Well there you go – one avocado corn salad to make for your next family dinner. It’s quick, easy and delicious.

Thanks for stopping by and I’ll see you again soon.