6 Mar 20

Tasty Thursday - Avocado Corn Salad

Who likes guacamole?  Well, you might want to try this recipe. 

A little while ago, we went to a new Mexican restaurant in town.  Some of the entres come with an avocado salad.  Alyssa shared her's with me since I love guacamole and she's not a huge fan.  It was AWESOME!  As usual, I took to Pinterest to see what I could find. 

Last week, I tried this recipe.  I really liked it.  Alyssa thought it was meh and my husband didn't even try it.  I even brought some up to Megan at school because she likes guacamole too.  Except for the onions, she really liked it too.

Avocado Corn Salad

 

  • 4 ears of corn
  • 5 avocados
  • 1 small red onion
  • 1/2 cup diced scallions
  • 2 limes juice only
  • 1/4 cup olive oil
  • 2 tbsp minced fresh cilantro
  • 1 tsp chili powder
  • salt

Cooking corn on stove-top:

  1. Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.

  2. Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.

  3. Take all the corn out onto a cutting board and let it cool enough to be handled. 

Cooking corn on a grill:

  1. Prepare your charcoal until it’s ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.

  2. Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.

  3. Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.

  4. Take corn off the grill and let it cool until it can be handled. 

Avocado Corn Salad:

  1. To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around. 

  2. Dice red onion and scallions and add it to the pot as well. 

  3. Mince cilantro and mix it in with the corn and onions. Add salt and chili powder.

  4. Cut each avocado in half and take out the pits. Peel avocado skin off and dice the meat into cubes. Add diced avocado to the mixed veggies in the bowl. 

  5. Squeeze lime juice all over the avocado and add oil. Gently mix in avocado until just evenly incorporated. 

  6. Serve right away.

I'll admit that I cheated.   Instead of using corn on the cob, I just used part of a frozen pack of steamed corn.  Maybe in the summertime, I would make the "real" corn, but not in March in Wisconsin. 

This is a recipe that I will definately be making again.

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper