Summer Avocado Corn Salad

avocado_corn_Salad

Summer Avocado Corn Salad

A slam-dunk summer side dish, this Summer Avocado Corn Salad features grilled corn with fresh herbs, jalapeno, feta, and a tangy shallot dressing.  Perfect for cookouts and potlucks when fresh corn and avocados are in season. 

Take advantage of sales on avocados and con at Safeway to make this delicious avocado corn salad as a side dish for any summer BBQ.  It’s zesty, light, and delicious!

Ingredients

  • 4 ears of corn, husked
  • 2 avocados, cubed
  • 1/2 jalapeno, seeds and ribs removed, finely chopped
  • 1 red Fresno chili, chopped or sliced
  • feta cheese
  • 2 tablespoons basil, chopped
  • 1 shallot, thinly sliced
  • 1 clove of garlic, minced
  • chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar

avocado_corn_salad_ingredients

Preheat the grill to medium-high heat. 

Grill the corn over medium heat for about 10 – 12 minutes, flipping often until the kernels are slightly toasted and charred.  

Meanwhile prepare the shallot dressing by combining in a large bowl, the sliced shallots, olive oil, rice wine vinegar,  salt, pepper, chili powder.  Stir until combined.  

Cut the corn off the cob with a sharp knife.

Add the corn kernels to the bowl with the dressing.  Add the jalapenos, Fresno chili peppers, basil, feta cheese and avocados and toss to coat with the dressing.  

avocado_corn_Salad

Summer Avocado Corn Salad

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Author: Eva Fry

Ingredients

  • 4 ears of corn husked
  • 2 avocados cubed
  • 1/2 jalapeno seeds and ribs removed, finely chopped
  • 1 red Fresno chili chopped or sliced
  • feta cheese
  • 2 tablespoons basil chopped
  • 1 shallot thinly sliced
  • 1 clove of garlic minced
  • chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar

Instructions

  • Preheat the grill to medium-high heat.
  • Grill the corn over medium heat for about 10 - 12 minutes, flipping often until the kernels are slightly toasted and charred.
  • Meanwhile prepare the shallot dressing by combining in a large bowl, the sliced shallots, olive oil, rice wine vinegar,  salt, pepper, chili powder.  Stir until combined.
  • Cut the corn off the cob with a sharp knife.
  • Add the corn kernels to the bowl with the dressing.  Add the jalapenos, Fresno chili peppers, basil, feta cheese and avocados and toss to coat with the dressing.

Additional Summer Salad and Side Dish Recipes

Red Potato Salad Recipe

Mediterranean Orzo Salad

Lemon Couscous Recipe With Grilled Zucchini & Vegetables

 

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