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!
Servings: 4 people
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 cilantro
- 2 jalapeños
- 1/2 cup of crumbled feta
Instructions
- 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.