Ah, summer—the season of sunshine and unexpected downpours, where the days seem to stretch on forever (yet somehow end too soon). There’s something utterly invigorating about biting into a dish that screams freshness and vibrancy—kind of like that feeling you get when you step onto a hot sandy beach with the waves crashing in the distance. This Warm Corn Avocado Salad? It’s a burst of sunshine on a plate—zesty, creamy, and just the right amount of warm to make you question whether salads should always be cold.
Steps
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- Begin by ensuring one pound of frozen corn kernels is fully thawed. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until very hot and shimmering. Add the corn and sauté until it becomes golden brown and blistered, then remove it from the skillet and place it in a large bowl. Season with salt, pepper, and 1/4 teaspoon cumin, and let it cool slightly.
- While the corn is cooling, prepare the vegetables by finely dicing 1/4 of a red onion, roughly chopping 1/4 bunch of cilantro, and cubing one avocado. Add the onion, cilantro, and avocado to the bowl with the corn.
- Squeeze the juice from half a lime over the salad. Stir everything together briefly, taste, and adjust the seasoning with more lime juice or salt if necessary.
- Serve the salad immediately while warm, or refrigerate it to enjoy cold later.
Ingredients
- 2 tablespoons cooking oil
- 1 pound frozen corn kernels, thawed
- Salt and pepper, to taste
- 1/4 teaspoon cumin
- 1/4 red onion
- 1 avocado
- 1/4 bunch cilantro
- 1 lime
Nutritional Values
Calories: 1006kcal | Carbohydrates: 123.2g | Protein: 19.12g | Fat: 61.2g | Sodium: 872.2mg | Fiber: 30g
FAQ
- Can I prepare the Warm Corn and Avocado Salad in advance?
- Yes, you can make this salad ahead of time. While it’s delicious when served warm, it also tastes great cold. Just make sure to store it in the refrigerator until you’re ready to serve.
- How can I keep the avocado from browning in the salad?
- The lime juice in the recipe helps to keep the avocado looking fresh and prevent it from browning. Ensure you mix the lime juice thoroughly with the avocado to maintain its vibrant color.
- Can I customize the ingredients in the Warm Corn and Avocado Salad?
- Absolutely! Feel free to adjust the quantities of red onion and cilantro to suit your taste. You can even add a diced jalapeño if you’d like to give the salad a spicy kick.
- What are some good dishes to pair with this salad?
- This salad is a versatile side dish that pairs well with enchiladas, grilled meats, tacos, or any summer meal. It can also be used as a topper for tacos.
- Is this recipe suitable for a vegan diet?
- Yes, the Warm Corn and Avocado Salad is vegan-friendly, making it a great option for those following a plant-based diet.
Tips
- Ensure the corn is fully thawed before cooking, so it browns and blisters properly when sautéed.
- Use a high smoke point oil and make sure it is very hot before adding the corn, as this will help achieve a nice char and enhance the flavor of the salad.
- Feel free to adjust the amount of red onion and cilantro to your preference, and consider adding a diced jalapeño for some heat if you enjoy a spicier salad.
- The lime juice not only adds flavor but also helps prevent the avocado from browning, so don’t skip this step even if you plan to refrigerate the salad for later.
Equipment
- Large Skillet – To sauté the corn until it becomes golden brown and blistered.
- Citrus Juicer – To squeeze juice from the lime efficiently.
