Ingredients
- 5 ears of corn
- 2 ripe avocados
- 1 jalapeño
- 1 small shallot
- Fresh basil and mint
- Roasted pumpkin seeds
- Cotija cheese
Instructions
- Char the corn by heating oil in a skillet and cooking the corn until lightly charred. Allow it to cool.
- Prepare the dressing by whisking together olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), salt, and pepper.
- Assemble the salad by combining charred corn kernels, raw corn kernels, diced avocado, jalapeño, herbs, pumpkin seeds, and cheese in a mixing bowl. Toss with dressing to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Use fresh ingredients for optimal flavor. Adjust seasoning based on your spice preference. Chill the salad before serving for enhanced flavor.