toasted corn and avocado salad

Name: Toasted Corn and Avocado Salad
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: Mexican
Ingredients: ## SALAD; 12 ounce(s) frozen corn; 1/2 bell pepper, finely chopped (I like red, but use whatever color you prefer); 1/2 large Roma tomato, seeded and finely chopped; 2-3 green onions, thinly sliced; 1/2 jalapeno pepper, finely diced (I dice and freeze the other half for another recipe); 2 tablespoon(s) cilantro leaves; 1 small ripe avocado; 1/4 cup(s) cojita cheese; ## DRESSING; 2 tablespoon(s) freshly squeezed lime juice; 1 1/2 teaspoon(s) honey; cayenne pepper; 1/8 teaspoon(s) garlic powder; 1/8 teaspoon(s) onion powder; salt and pepper; 1 tablespoon(s) extra virgin olive oil

8 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Apr 10, 2024

This goes great on Mexican night when I'm just tired of rice and beans as side dishes. I occasionally do this salad with black beans instead of avocado but both are lovely. The sweetness and saltiness of this dish makes it delightful!

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

SALAD
12 ounces frozen corn
1/2 bell pepper, finely chopped (I like red, but use whatever color you prefer)
1/2 large Roma tomato, seeded and finely chopped
2-3 green onions, thinly sliced
1/2 jalapeno pepper, finely diced (I dice and freeze the other half for another recipe)
2 tablespoons cilantro leaves
1 small ripe avocado
1/4 cup cojita cheese
DRESSING
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons honey
cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
salt and pepper
1 tablespoon extra virgin olive oil

How To Make toasted corn and avocado salad

Step 1

To make the salad, heat a large, nonstick skillet over medium high heat. Toast corn until slightly browned, add bell pepper and toss with corn for 1 minute to blend flavors. Set aside; let cool to room temp.

Step 2

Meanwhile, make the dressing. In small bowl, whisk together the lime juice, honey, cayenne pepper, garlic powder, onion powder, salt and pepper. Drizzle in olive oil; whisking continuously.
Step 3

Toss everything except avocado, cheese and dressing together in a salad bowl. Refrigerate until ready to use.
Step 4

Toss with dressing when ready to serve, then dice avocado and gently stir into salad along with cojita cheese.
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