Ina Garten Fiesta Corn and Avocado Salad

Ina Garten fiesta corn and avocado salad takes 40 minutes and a handful of sweet corn, cherry tomatoes and ripe avocados to make a bright, juicy summer side dish. This make ahead easy salad fits cookouts, potlucks and Fourth of July tables, and the lime and chipotle dressing keeps it lively.

Fold the avocados in last and do it gently, because they are the one ingredient that falls apart fast. Stir them in too early or too hard and you end up with a mushy, brown salad instead of creamy green chunks.

Ina Garten built this salad around what she finds at her favorite farm stand in Sagaponack, then added avocados from the grocery store. Her lime, olive oil and chipotle dressing gives it a smoky kick that a plain vinaigrette would never bring.

Source: Cooking for Jeffrey (2016)

Ina Garten Fiesta Corn and Avocado Salad

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Course: SaladCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

7

minutes

Calories

190

kcal

Tender corn kernels, juicy tomatoes and crisp peppers soak up a zesty lime dressing while creamy avocado chunks stay whole on top. It has a fresh crunch with a gentle smoky heat in every forkful.

Ingredients

• 3 ears corn, preferably yellow, shucked
  

• Kosher salt and freshly ground black pepper
  

• 1 pint heirloom cherry tomatoes, halved through the stem
  

• 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
  

• 1/2 cup medium-diced red onion
  

• 2 jalapeño peppers, seeds and ribs removed, minced
  

• 1 1/2 teaspoons grated lime zest
  

• 1/4 cup freshly squeezed lime juice (3 limes)
  

• 2 tablespoons good olive oil
  

• 1 teaspoon minced garlic
  

• 1/4 teaspoon chipotle chile powder
  

• 2 ripe Hass avocados, large-diced
  

• Juice of 1 lemon
  

Directions

• Cook the corn: Boil the 3 ears of shucked corn in a large pot of salted water for 5 to 7 minutes, until just tender. Let them cool for 5 minutes so you can handle them.
• Cut the kernels: Stand each ear upright and slice the kernels off, cutting close to the cob with a sharp knife. Then add them to a large bowl with the cherry tomatoes, orange bell pepper, red onion and jalapeños.
• Whisk the dressing: Whisk 1 1/2 teaspoons lime zest, 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon garlic and 1/4 teaspoon chipotle chile powder in a small bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, then pour it over the vegetables and toss so everything is coated.
• Coat the avocados: Gently toss the diced avocados with the juice of 1 lemon in a separate bowl. The lemon juice coats them, so they stay green while you finish the salad.
• Fold and season: Add the avocados to the vegetables and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Then fold carefully without breaking up the avocados and add a final pinch of salt to taste.
• Serve: Serve the salad cold or at room temperature, whichever suits your meal. It goes well beside grilled chicken or on a salad buffet.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this corn and avocado salad ahead of time?

Yes, but leave the avocados out. Mix everything else, refrigerate it, and fold in the avocados just before serving so they stay firm and green.

What is the easiest way to cut corn off the cob?

Shuck the corn, cut the stem end flat, then stand the ear upright and slice down close to the cob. Cutting onto a paper towel lets you lift the towel and tip the kernels straight into the bowl.

Can I use frozen or canned corn instead of fresh?

Frozen corn works in a pinch if you thaw it and pat it dry, though you will lose some of the sweet summer flavor. Canned corn works too, but drain it well so the salad does not turn watery.

How do I make the salad less spicy?

Remove the seeds and ribs from the jalapeños, as the recipe already does, or use just one pepper. You can also cut the chipotle powder in half, since it adds both heat and smokiness.

What is the most common mistake with this salad?

Stirring too hard once the avocados are in. Fold gently with a spatula, because rough mixing turns the avocado to paste and clouds the dressing.