Best 3 Curried Corn Salad In Avocado Boats Annettes Recipes

Indulge in a culinary journey with our delightful Curried Corn Salad in Avocado Boats, an explosion of flavors that will tantalize your taste buds. This vibrant salad, nestled in creamy avocado halves, features a medley of crisp corn, crunchy bell peppers, juicy tomatoes, and aromatic cilantro, all tossed in a tangy and subtly spicy curry dressing.

Accompanying this main recipe are two equally enticing variations: a refreshing Cucumber Salad in Avocado Boats for those who prefer a lighter option, and a flavorful Black Bean and Corn Salad in Avocado Boats, a hearty and protein-packed choice. Each variation offers a unique twist on the classic avocado boat, ensuring that there's something to suit every palate.

Here are our top 3 tried and tested recipes!

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

CURRIED CORN SALAD IN AVOCADO BOATS-ANNETTE'S

Curried Corn Salad in Avocado Boats-Annette's image

We love to eat curry any way we can. I came up with this recipe in the summer time using fresh corn on the cob but then adjusted it to use frozen sweet corn so it can be made year round. It is fresh and full of flavor. The sweet corn, curry and cilantro make it taste earthy and clean. It's great as a side dish with hamburgers,...

Provided by Annette W.

Categories Other Side Dishes

Time 10m

Number Of Ingredients 11

Ingredients

1 pkg frozen corn, thawed
1 large red bell pepper, chopped
1 bunch green onions, chopped
1/3 c mayonnaise
1/3 c sour cream
3 Tbsp cilantro, chopped
1 Tbsp mango chutney
1 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
4 avocados

Steps:

1. In a bowl, combine mayonnaise, sour cream, mango chutney, curry powder, salt, and black pepper. Stir well.
2. Add corn, red bell pepper, and red onion. Stir to coat.
3. Cut avocados in half and salt and pepper to taste. Scoop even amounts of the mixture into each avocado half and sprinkle with cilantro. Enjoy!
4. ***The idea is to eat them sort of like a grape fruit. Scoop down into the avocado and pull up some of the flesh along with the curried corn salad. YUM!***

CURRIED CORN

Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories Side Dish Vegetables Corn

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

Tips:

For a smoky flavor, roast the corn on the cob over an open flame or under a broiler before cutting off the kernels.
If you don't have fresh corn, you can use thawed frozen corn or canned corn, drained and rinsed.
To make the salad ahead of time, prepare the corn salad and avocado boats up to 24 hours in advance. Store the salad separately from the avocado boats in airtight containers in the refrigerator. When ready to serve, fill the avocado boats with the corn salad.
For a spicier salad, add a pinch of cayenne pepper or red pepper flakes to the dressing.
If you don't have avocado oil, you can use another light-tasting oil, such as olive oil or grapeseed oil.
To make the salad vegan, use a plant-based yogurt or sour cream in the dressing.

Conclusion:

Curried corn salad in avocado boats is a refreshing and flavorful side dish or light lunch. It's easy to make and can be prepared ahead of time. The creamy avocado and tangy dressing complement the sweet corn and crunchy bell pepper. This salad is a great way to enjoy fresh summer corn.