Corn and Avocado Salad

Name: Corn and Avocado Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 4 ears of corn, shucked; 1 teaspoon minced garlic; 2 pints grape tomatoes, sliced in half lengthwise; 1 teaspoons ground cayenne pepper; 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced; 59 milliliters seeded and minced jalapeno peppers, seeded; 1 Juice of lemon; 12 servings Kosher salt; 118 milliliters freshly squeezed lime juice; 1 lime, zested; 59 milliliters good olive oil; 2 red bell peppers, seeded and 1/2-inch diced; 237 milliliters chopped red onion

Corn and Avocado Salad

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Corn and Avocado Salad might be a recipe you should try. This recipe serves 12. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 204 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre. If you have lime juice, grape tomatoes, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, you might also like recipes such as Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip, Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip, and Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip.

Instructions

Watch how to make this recipe.

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Ingredients you will need

Water

Corn

Equipment you will use

Pot

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.

Ingredients you will need

Water

Corn

Equipment you will use

Bowl

Toss the avocados with the lemon juice and add them to the bowl with the corn.

Ingredients you will need

Lemon Juice

Avocado

Corn

Equipment you will use

Bowl

Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.

Ingredients you will need

Jalapeno Pepper

Red Pepper

Lime Zest

Tomato

Onion

Equipment you will use

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.

Ingredients you will need

Cayenne Pepper

Black Pepper

Kosher Salt

Lime Juice

Vegetable

Olive Oil

Garlic

Equipment you will use

Whisk

Bowl

Equipment

Pot

Bowl

Whisk

Ingredients

Servings:

1teaspoon

freshly ground black pepper 4

ears of corn, shucked 1teaspoon

minced garlic 2pints

grape tomatoes, sliced in half lengthwise 1teaspoons

ground cayenne pepper 4

ripe Hass avocados, seeded, peeled, and 1/2-inch diced 59milliliters

seeded and minced jalapeno peppers, seeded 1

Juice of lemon 12servings

Kosher salt 118milliliters

freshly squeezed lime juice 1

lime, zested 59milliliters

good olive oil 2

red bell peppers, seeded and 1/2-inch diced 237milliliters

chopped red onion

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Poppy Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.

Poppy Santa Lucia Highlands Chardonnay

Youthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.