Warm Corn and Avocado Salad

Name: Warm Corn and Avocado Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 (1 cup each)
Ingredients: 2 Tbsp cooking oil; 1 lb. frozen corn kernels, thawed; salt and pepper to taste; 1/4 tsp cumin; 1/4 red onion; 1 avocado; 1/4 bunch cilantro; 1 lime

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings
4 (1 cup each)
Calories
25143 kcal
Course
Salad, Others
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Warm Corn and Avocado Salad

Nancy Wheeler

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Warm Corn and Avocado Salad makes the perfect light and fresh side dish for enchiladas, grilled meats, tacos, or any summer meal.

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Ingredients

Servings

2 Tbsp cooking oil $0.08
1 lb. frozen corn kernels, thawed $1.45
salt and pepper to taste $0.05
1/4 tsp cumin $0.03
1/4 red onion $0.15
1 avocado $0.69
1/4 bunch cilantro $0.20
1 lime $0.50

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Instructions

Make sure to let the corn thaw completely. Heat the cooking oil in a large skillet over medium-high heat. When the oil is very hot and shimmering, add the thawed corn and sauté until the corn becomes golden brown and blistered. Remove the corn from the skillet and place it in a large bowl, season with a pinch of salt, pepper, and 1/4 tsp cumin. Allow the corn to cool slightly.
While the corn is cooling, prepare the remaining vegetables. Finely dice the red onion, roughly chop the cilantro, and cube the avocado. Add the onion, cilantro, and avocado to the bowl with the corn. Stir briefly.
Squeeze the juice from half the lime over the salad, stir, and taste. Adjust the salt and lime juice as needed. Serve immediately, or refrigerate until ready to eat.