Best 3 Fiesta Corn Avocado Salad Recipes

Indulge in the vibrant flavors of Fiesta Corn Avocado Salad, a delightful dish that brings together the best of Mexican cuisine. This refreshing and zesty salad is a symphony of textures and tastes, featuring crisp corn, creamy avocado, juicy tomatoes, crunchy red onion, and a burst of cilantro. Marinated in a tangy dressing of lime juice, olive oil, cumin, and chili powder, this salad is a perfect accompaniment to any grilled or roasted meats, fish, or as a standalone vegetarian main course.

But that's not all! This recipe article also includes variations and additional recipes to tantalize your taste buds. Explore the Fiesta Corn and Black Bean Salad, a protein-packed version with the addition of hearty black beans. Or try the Grilled Corn and Avocado Salad, where the corn is charred to perfection, adding a smoky flavor to the mix.

If you're looking for a creamy and indulgent treat, the Avocado Corn Dip is a must-try. This dip combines avocado, corn, mayonnaise, sour cream, and a blend of seasonings, resulting in a smooth and luscious spread that's perfect for parties or as a snack.

And for a refreshing twist, the Corn and Avocado Salsa is a vibrant salsa that pairs perfectly with tortilla chips, tacos, or burritos. This salsa is a delightful blend of corn, avocado, tomatoes, onions, cilantro, and a hint of lime juice, offering a zesty and flavorful addition to your Mexican-inspired dishes.

Here are our top 3 tried and tested recipes!

FIESTA CORN AND AVOCADO SALAD

Fiesta Corn and Avocado Salad image

This Fiesta Corn and Avocado Salad is a vibrantly colored, healthy summer recipe that is perfect for picnics, potlucks, and parties!

Provided by Hoorah To Health

Categories Appetizer Breakfast Main Course Salad Snack

Time 45m

Number Of Ingredients 12

Ingredients

2 cups Corn (2-3 ears cooked and removed from the cob)
2-3 Avocados (diced)
15 ounce can Black Beans (drained and rinsed)
1 large Tomato (diced)
1/4 cup Red Onion (finely diced)
1 Jalapeno Pepper (seeded and finely diced)
1 Lime (juiced)
2 Tablespoons Olive Oil
2 Tablespoons Cilantro (fresh)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
pinch Cayenne Pepper

Steps:

Add all of the ingredients to a bowl and combine.
Cover and chill for 30 minutes.
Stir prior to serving.

Nutrition Facts : ServingSize 16 ., Calories 114 kcal, Carbohydrate 14 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 5 g, Sugar 2 g

FIESTA CORN AND AVOCADO SALAD

Fiesta Corn and Avocado Salad image

Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.

Provided by Jamie Vespa MS, RD

Categories Salad/Side Dish

Time 35m

Number Of Ingredients 15

Ingredients

5 ears of corn, husked
4 Tbsp. extra-virgin olive oil, divided
3 Tbsp. rice vinegar
2 Tbsp. mayonnaise
1 grated garlic clove
3/4 tsp. ground sumac ((sub paprika))
3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1 small shallot, thinly sliced into rings ((about 3 to 4 Tbsp.))
2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
1 jalapeño, seeds and ribs removed, finely chopped
1/4 cup fresh basil leaves, roughly chopped
3 Tbsp. fresh mint leaves, roughly chopped
1/4 cup roasted, salted pumpkin seeds (pepitas)
3 to 4 Tbsp. crumbled Cotija cheese ((sub feta or goat cheese))

Steps:

Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.

Nutrition Facts : Calories 325 kcal, Protein 8 g, Carbohydrate 26 g, Fiber 5 g, Sugar 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 420 mg, ServingSize 0.66 cup

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.

Tips:

Use fresh ingredients: Fresh corn, avocado, and cilantro will give your salad the best flavor.
Choose the right corn: Sweet corn is the best choice for this salad. If you can, use fresh corn on the cob and cut it off the cob yourself. Frozen corn can also be used, but be sure to thaw it completely before adding it to the salad.
Don't overcook the corn: Corn should be cooked just until it is tender. Overcooked corn will be mushy and lose its flavor.
Use a sharp knife to cut the avocado: This will help prevent the avocado from browning. You can also use a spoon to scoop out the avocado flesh.
Add the dressing just before serving: This will help prevent the salad from getting watery.
Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Fiesta Corn Avocado Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, this salad is sure to please everyone at your table. So next time you are looking for a healthy and flavorful salad, give Fiesta Corn Avocado Salad a try.