Description
Ina Garten’s avocado corn salad blends summer garden flavors with creamy richness. Fresh ingredients combine for a delightful side dish that brings refreshing zest to summer meals.
Ingredients
Scale
- 4 ears corn, shucked
- 4 Hass avocados (ripe, seeded, peeled, and ½-inch diced)
- 2 pints grape tomatoes (sliced in half lengthwise)
- 2 red bell peppers (seeded and ½-inch diced)
- 1 cup red onion (chopped)
- ¼ cup jalapeno peppers (seeded and minced)
- ½ cup lime juice (freshly squeezed)
- 1 lemon (juiced)
- ¼ cup olive oil (good quality)
- 1 tsp black pepper (freshly ground)
- 1 tsp garlic (minced)
- ½ tsp cayenne pepper (ground)
- kosher salt (to taste)
- 1 lime (zested)
Instructions
- Corn Preparation: Boil salted water and cook corn for 3 minutes until tender, then immediately transfer to ice bath to halt cooking and preserve color and texture.
- Kernel Extraction: Once cooled, slice kernels from cob directly into a large mixing bowl using a sharp knife.
- Avocado Integration: Mash avocados with lemon juice until creamy, then gently fold into corn kernels.
- Vegetable Medley: Finely dice jalapeno peppers, red bell peppers, red onions, and ripe tomatoes, incorporating them into the corn and avocado mixture.
- Dressing Creation: Whisk together lime juice, kosher salt, black pepper, minced garlic, and cayenne pepper to create a vibrant and zesty dressing.
- Final Toss and Chill: Pour dressing over the vegetable mixture, thoroughly tossing to ensure even coating, then refrigerate for 15-20 minutes to allow flavors to meld and intensify before serving chilled.
Notes
- Chill Corn Quickly: Use an ice bath immediately after boiling to lock in bright color and prevent overcooking, ensuring a crisp, fresh texture.
- Master Avocado Prep: Mash avocados with lemon juice right before mixing to prevent browning and create a smooth, creamy base for the salad.
- Balance Spice Levels: Adjust jalapeno and cayenne quantities to match your heat tolerance, removing seeds for milder flavor or adding more for extra kick.
- Marinate for Maximum Flavor: Let the salad rest in the refrigerator for at least 15-20 minutes to allow ingredients to blend and develop a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg