Description
A vibrant and fresh Avocado Corn Salad bursting with the smoky sweetness of grilled corn, sautéed poblanos and onions, fresh herbs, and zesty lime juice. This refreshing Tex-Mex side dish is perfect for summer gatherings and offers a wonderful balance of creamy avocado and crisp vegetables with a hint of garlic.
Ingredients
Vegetables and Herbs
- 1 red onion, finely diced
- 3 green onions, sliced
- 4 cloves garlic, roughly chopped
- 2 poblano peppers, finely diced
- 5 ears corn on the cob, husks removed and cleaned
- ½ cup chopped chives
- ½ cup torn basil
- 1 ripe avocado, cubed
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 lime, juiced (plus more to taste)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Grill the Corn: Heat an indoor or outdoor grill to high. Grill the cleaned corn on the cob for about 5-10 minutes until it is lightly charred all over to bring out the smoky flavor. Remove from heat and carefully cut the kernels off the cob.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the finely diced red onion and poblano peppers and sauté for 5-7 minutes until they become translucent and tender. Stir occasionally to prevent burning.
- Add Aromatics: Add the sliced green onions and roughly chopped garlic to the skillet and cook for an additional 60 seconds until fragrant. Be careful not to let the garlic burn.
- Combine Corn and Season: Add the grilled corn kernels to the skillet. Season the mixture with kosher salt and freshly cracked black pepper to taste. Stir well and remove from heat. Taste and adjust seasoning if necessary.
- Mix Salad: Transfer the corn and vegetable mixture to a serving bowl and let it cool slightly. Then gently toss in the chopped chives, torn basil, cubed avocado, and freshly squeezed lime juice. Add additional salt, pepper, or lime juice as desired to balance the flavors.
- Serve: Serve the salad immediately or chilled, with extra lime wedges on the side for added zest. It pairs wonderfully as a refreshing summer side dish for barbecues or casual meals.
Notes
- Corn can be eaten raw or cooked; if trying raw corn for the first time, expect a sweet, crisp bite that is a nice contrast to the cooked vegetables.
- Grilling corn typically takes 5-10 minutes over high heat to achieve that perfect char on all sides.
- If grilling isn't an option, boil the corn cobs for 5 minutes in a large pot of boiling water, then cool and slice off kernels for the salad.
