Name: Fiesta Corn Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 ears corn, shucked -; 3 tbsp. extra-virgin olive oil, divided -; Zest and juice of 1 lime -; 1 small clove garlic, finely grated -; 1 tsp. kosher salt -; 1/4 tsp. ground black pepper -; 1 small red bell pepper, seeds and ribs removed, finely chopped -; 1 avocado, finely chopped -; 1/2 small red onion, peeled, thinly sliced -; 1 small jalapeño, thinly sliced, seeds and ribs removed if desired -; 2 tbsp. crema -; 2 tbsp. chopped fresh basil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fiesta Corn Salad

1. 6 ears corn, shucked -

2. 3 tbsp. extra-virgin olive oil, divided -

3. Zest and juice of 1 lime -

4. 1 small clove garlic, finely grated -

5. 1 tsp. kosher salt -

6. 1/4 tsp. ground black pepper -

7. 1 small red bell pepper, seeds and ribs removed, finely chopped -

8. 1 avocado, finely chopped -

9. 1/2 small red onion, peeled, thinly sliced -

10. 1 small jalapeño, thinly sliced, seeds and ribs removed if desired -

11. 2 tbsp. crema -

12. 2 tbsp. chopped fresh basil -

How to cook deliciously - Fiesta Corn Salad

1. Stage

Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Brush corn with 1 tablespoon oil. Grill, turning occasionally, until kernels are browned in spots, about 4 minutes. Transfer corn to a cutting board and let cool slightly.

2. Stage

In a large bowl, whisk lime zest and juice, garlic, salt, pepper, and remaining 2 tablespoons oil.

3. Stage

Carefully cut corn kernels off cobs. Add corn and bell pepper to bowl; toss to coat with dressing. Add avocado, onion, and jalapeño and gently stir to combine.

4. Stage

Drizzle with crema and top with basil.