Description
Summer’s zesty Barefoot Contessa Fiesta Corn and Avocado Salad brings Mexican-inspired flavors to your table. Fresh corn, ripe avocados, and tangy lime create a colorful medley you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 3 ears of corn, shucked (or 320g / 2 cups frozen or canned sweetcorn, drained)
- 250g / 9oz cherry tomatoes, halved
- 2 ripe Hass avocados, diced
- 1 orange bell pepper, cored, deseeded & diced (½-inch / 1.2cm pieces)
Aromatics and Herbs:
- ½ red onion, finely diced
- 2 jalapeño peppers, deseeded & finely chopped
- 1 teaspoon minced garlic (or 1 garlic clove, finely minced)
- 1½ teaspoons lime zest (from about 2 limes)
Seasoning and Liquids:
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 60 milliliters / ¼ cup freshly squeezed lime juice (about 3 limes)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon chipotle chili powder (or smoked paprika for a milder taste)
- Juice of 1 lemon (to prevent avocado browning)
Instructions
- Prepare the corn by bringing a generously salted large pot of water to a vigorous boil. Immerse the corn and simmer for 5-7 minutes until it reaches a tender yet crisp texture. Carefully drain and allow to cool for approximately 5 minutes before skillfully slicing the kernels from the cob. (For frozen corn, boil for 2 minutes; for canned corn, thoroughly rinse and drain.)
- Create a vibrant vegetable medley by combining the freshly cut corn kernels, halved cherry tomatoes, diced bell pepper, thinly sliced red onion, and finely chopped jalapeños in a spacious mixing bowl.
- Craft the zesty dressing by whisking together lime zest (approximately ), freshly squeezed lime juice (), extra virgin olive oil (), minced garlic (1 clove), ground chipotle chili powder (), kosher salt (), and freshly ground black pepper () in a small bowl. Drizzle the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Prepare the avocado by gently folding diced pieces (about) with a splash of lemon juice () to prevent discoloration and maintain their pristine appearance.
- Complete the salad by delicately incorporating the avocado chunks into the vegetable mixture, taking care to preserve their integrity. Taste and fine-tune the seasoning with additional salt and pepper if desired. Serve immediately, either chilled or at ambient temperature for optimal flavor enjoyment.
Notes
- Grab peak-season corn and perfectly ripe avocados for maximum flavor explosion in this vibrant salad.
- Squeeze fresh citrus juice over diced avocado chunks to keep them bright green and prevent unsightly browning.
- Chop all vegetables with consistent sizing to guarantee balanced bites and professional-looking presentation.
- Sample the mixture before serving, adjusting seasonings with pinches of salt, pepper, or extra citrus to match your taste preferences.
- Enjoy this colorful salad immediately after preparing to experience the crispest textures and most vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 5g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 3.5g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg