On Friday I did a post about how to make Delicious and Tender Ribs. As part of that meal, I made a really delicious Creamy Avocado and Corn Salad. I had originally planned on including that recipe in the rib post, but the post was becoming a little too long so I decided to make it a separate post. Based on the number of requests I have gotten for the salad recipe, I think I made the right choice.
Jump to:
Years ago I went over to my sister's house for dinner. I made steak tacos and she made a really delicious salad with cherry tomatoes, avocado, and poblano peppers. It was this salad that I had in mind when I created the Creamy Avocado and Corn Salad for today's post. The salad we are going to look at today is a lot different than the salad my sister made for me all those years ago, but it has the same feel as a light and summery salad.
Getting Started
The only part of this salad that needs to be cooked is the corn. So, to start I boiled 1 cup of corn niblets until they were tender. Once cooked, I drained the corn and rinsed it with cold water. If you have access to fresh corn, grilling it first adds a wonderful charred flavour -- check out my guide on how to grill corn for tips. With that, I was ready to get going on the rest of my salad.
Choosing the right avocado
Before we get going, I want to talk for a second about the avocado in the recipe. The avocado must be very ripe. It should be just on the brink of being overripe. That softness is what gives the salad its creaminess. If you can only find hard avocados, cover them with flour and let them sit for a day or two. There is an enzyme in the flour that will speed up the ripening process. If you can't wait a day or two, you can use a ½ cup of prepared guacamole in place of the avocado.
Putting the salad together
To start the salad I cut 9 grape tomatoes into quarters and diced a half green pepper. Along with these ingredients, I added the cooked corn, 1 green onion that was thinly sliced, and the avocado as the base of the salad. The fresh vegetables give the salad a terrific texture and fresh flavour, while the avocado adds that creaminess once the salad is mixed up.
Flavouring the salad
The dressing for the salad is made right in the bowl with all the other ingredients and provides a wallop of fresh summery flavour. To start the dressing I added in 1 tablespoon each chopped parsley and cilantro. Along with the herbs, I added red pepper flakes, coriander, lime juice and zest, honey, red wine vinegar, olive oil, and salt and pepper. You can find the quantities in the recipe below.
Finishing the salad
Once all the ingredients were in the bowl, I mixed the salad very well, seasoned with salt and pepper, tasted and adjusted as needed. Mixing the salad mashed the avocado and made the dressing very creamy.
With the salad all mixed up and ready to go, I covered it with plastic wrap and put it in the fridge for an hour. This resting period is very important in order to maximize the flavour of the salad. Letting the salad hang out in the fridge allows the spices time to open up, and for the other flavours to blend and mature. To better understand this change, take note of how the salad tastes before and after it is put in the fridge.
Recipe
Ingredients
- 1 cup Cooked Corn
- 9 ea Grape Tomatoes, cut into quarters
- ½ a Green Pepper, Diced
- 1 Very Ripe Avocado, Pit removed and taken out of the skin
- 1 tablespoon Chopped Parsley
- 1 tablespoon Chopped Cilantro
- 1 Thinly Sliced Green Onions
- ½ tsp Coriander
- ¼ teaspoon Red Pepper Flakes
- 2 tablespoon Honey
- 1-2 tablespoon Olive Oil
- 1 Lime Juice and Zest
- 1 tablespoon Red Wine Vinegar
- Salt and Pepper to taste
Instructions
- In a medium bowl combine all the ingredients and mix.
- Taste and adjust seasoning as needed.
- Let the salad sit in the fridge covered for an hour before serving.
Variations and additions
If you would like to change the salad a little, here are some ingredients that would make great additions:
- Cooked black beans for extra protein and texture
- Fresh jalapeno for a spicy kick
- Red bell pepper for colour and sweetness
- Crumbled feta or cotija cheese
Final thoughts
I am very confident that this salad is going to find its way into your regular summer rotation -- it is creamy, crunchy, and comes together in minutes with basic ingredients. I make this one constantly during the warmer months and it pairs perfectly with just about anything off the grill.
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