Best 2 Avocado Corn Salad Moosewood Recipes
Indulge in a culinary journey with our enticing Avocado Corn Salad, a vibrant and refreshing dish that bursts with summertime flavors. This vibrant salad features sweet corn, creamy avocado, crisp red onion, tangy lime juice, and a delightful blend of spices. Tossed in a zesty dressing, this salad delivers a symphony of textures and flavors that will tantalize your taste buds. Additionally, discover a collection of delectable recipes that utilize fresh avocados in creative and satisfying ways. From a creamy Avocado and Corn Soup, perfect for a light and flavorful lunch, to a hearty and satisfying Avocado, Black Bean, and Corn Salad bursting with protein and fiber, to a zesty Avocado Salsa that adds a pop of freshness to your favorite Mexican dishes, there's something for every palate. Embark on a culinary adventure with our curated selection of avocado recipes and delight in the versatility and goodness of this superfood.
Here are our top 2 tried and tested recipes!
AVOCADO-CORN SALAD (MOOSEWOOD RECIPE)
tasty blend of avocados, corn, bell pepper, and spices. perfect side for a hearty black bean soup. add a hunk of sourdough or cornbread and you've got yourself an easy and tasty meal! :)
Provided by tigrelillyy
Categories Corn
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
- Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
- Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
- This salad is best eaten on the day it is made because the avocado tends to darken by the next day.
AVOCADO CORN SALAD - MOOSEWOOD
A great accompaniment to fish or chicken, or could be enjoyed as a light lunch when served on a bed of lettuce with tomatoes and hard-boiled eggs.! Feel free to substitute fresh corn for the frozen when in season. Cooking time is the chill time.
Provided by dianegrapegrower
Categories Corn
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet or saucepan, combine the corn, oil, water, cumin, and cayenne. Cook, covered, on medium heat for 4 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
- Place avocado in a medium bowl, and coat with lemon or lime juice. Stir in the red onion, bell pepper, and corn mixture. Add salt and optional hot sauce to taste. Garnish with cilantro as desired.
- Serve immediately, or chill for 30 minutes if desired.
Tips:
- Use ripe avocados: Ripe avocados are creamier and have a better flavor than unripe avocados.
- Choose fresh corn: Fresh corn is sweeter and has a better texture than frozen or canned corn.
- Use a variety of herbs and spices: Herbs and spices, such as cilantro, cumin, chili powder, and oregano, can add a lot of flavor to the salad.
- Don't overcook the corn: Overcooked corn will be tough and chewy. Cook it just until it is tender.
- Serve the salad warm or at room temperature: The salad is best served warm or at room temperature. If you refrigerate it, the avocado will become hard and the salad will not be as flavorful.
Conclusion:
Avocado corn salad is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be served as a side dish or main course. The salad is also a good source of healthy fats, fiber, and vitamins.
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