Ingredients
Scale
- 5 ears of corn
- 2 ripe avocados
- 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. rice vinegar
- 2 Tbsp. mayonnaise
- 1 jalapeño
- Fresh basil and mint leaves
- Roasted pumpkin seeds (pepitas)
- Cotija cheese (or feta)
Instructions
- Char the corn in a cast-iron skillet with olive oil until lightly charred; let cool.
- Prepare the dressing by whisking together olive oil, rice vinegar, mayonnaise, grated garlic, and seasonings.
- Cut off kernels from the cooled corn and combine with raw corn kernels in a mixing bowl.
- Add diced avocado, jalapeño, herbs, pumpkin seeds, cheese, and pour over the dressing; toss gently.
- Garnish with additional herbs or seeds if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg