Description
Ina Garten’s avocado corn salad blends fresh summer ingredients with zesty Mediterranean flair. Fresh corn kernels mingle with creamy avocado, creating a light and flavorful side dish perfect for backyard gatherings and picnic feasts.
Ingredients
Scale
Fresh Produce:
- 4 ears of corn, shucked
- 4 ripe Hass avocados, 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 chopped red onion
- ¼ cup seeded and minced jalapeno peppers
- 1 lime, zested
Liquids and Oils:
- ½ cup freshly squeezed lime juice
- 1 juice of lemon
- ¼ cup good olive oil
Seasonings:
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- ½ teaspoon ground cayenne pepper
- Kosher salt (amount not specified)
Instructions
- Bring a spacious pot of salted water to a rolling boil, then submerge the corn and cook for approximately 3 minutes until the starchy texture begins to soften.
- Immediately transfer the corn to an ice bath, allowing the kernels to cool rapidly and preserve their vibrant color and crisp texture.
- Once the corn has completely cooled, carefully slice the kernels from the cob using a sharp knife, allowing them to fall into a generously sized mixing bowl.
- Prepare the avocados by mashing them with fresh lemon juice until they reach a creamy consistency, then gently fold them into the corn kernels.
- Finely dice the jalapeno peppers, red bell peppers, red onions, and ripe tomatoes, adding them to the corn and avocado mixture.
- Create the dressing by whisking together freshly squeezed lime juice, of kosher salt, freshly ground black pepper, minced garlic, and a pinch of cayenne pepper.
- Pour the zesty dressing over the vegetable mixture, carefully tossing to ensure every ingredient is evenly coated and seasoned.
- Refrigerate the salad for at least 15-20 minutes to allow the flavors to meld and intensify before serving chilled.
Notes
- Corn’s Quick Bath: Boil corn kernels for just 3 minutes to lock in sweet flavor and maintain a perfect tender-crisp texture that will make your salad pop with freshness.
- Ice Water Rescue: Plunge boiled corn into an ice bath immediately after cooking to preserve its bright color and stop the cooking process, ensuring crisp and vibrant kernels.
- Avocado Protection Trick: Splash lemon juice over diced avocados to prevent browning and keep them looking bright green, adding a zesty layer of protection and flavor.
- Flavor Fine-Tuning: Sample the salad and adjust seasonings with extra salt, pepper, or lime juice to create a perfectly balanced taste that will have everyone asking for seconds.
- Make-Ahead Magic: Prepare all ingredients separately and combine just before serving to maintain maximum texture and prevent soggy vegetables from losing their crunch.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg