Credits To

Recipe Box

Charred Corn & Avocado Salad

Credits to @nourish_naturally

Ingredients

Charred Corn & Avocado Salad

  • 3 ears of corn, husked
  • 2 ripe avocados, diced
  • 1 red onion, thinly sliced
  • 3 jalapeños, thinly sliced
  • 1/2 cup pickles, diced
  • 1/4 cup mint leaves, roughly chopped
  • 1/4 cup basil leaves, roughly chopped
  • 100g feta in brine, crumbled
  • 1/4 cup pepitas
  • 1 tsp tamari

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • 2 Tbsp kewpie mayonnaise
  • 2 tsp ground sumac
  • Pinch of salt

Instructions

  1. Char the corn: Heat 1 Tbsp of olive oil on a large skillet over medium heat and add your corn kernels. Cook until lightly charred on all sides and fragrant, about 8 minutes. Place kernels in a large mixing bowl and allow to cool.
  2. Roast the pepitas: in the same pan you used to cook the corn, add your pepitas and splash about 1 tsp of tamari. Roast over medium heat, checking frequently so the seeds don’t burn. Once the tamari has cooked off and seeds are fragrant, about 4 minutes, remove from heat and let cool.
  3. Make the salad: Meanwhile, slice, dice and chop your other veggies. Add to the large mixing bowl with your corn.
  4. Make the dressing: Whisk dressing ingredients together or shake in a jar fitted with a lid. Pour over salad and toss to combine. Store pepitas separately for a crunchy topping each serving.

Natalie’s notes

This is a great summer dip, not a salad. It’s super creamy and spoon-able. I subbed goat cheese for feta and will stick to feta next time – flavor was a bit overwhelming. I also added roasted zucchini, hoping that would make it more of a salad, but the roasted zucchini was too soft to firm it up, so I’m accepting it’s a really yummy dip to heat with Tostitos or Fritos.