This dish has so many great flavors mingling together. Soft avocado, farm-fresh corn, and spicy jalapeño.
What’s cooking on your barbecue this Memorial Day? This Mexican Avocado, Corn & Jalapeño Salad is a g&b frequent flyer. Chopped avocado, tomatoes and sweet corn mixed with jalapeños and cilantro, all bathed in lime juice, what’s not to like? (If you’re a cilantro hater then we suggest parsley & chives!). This side salad is versatile enough to go from beef burger to shrimp taco or you could add some black beans for a delicious vegetarian meal. Best results are yielded with the best ingredients, so head to your local farmers market!
Happy Memorial Day weekend 🇺🇸— Summer’s here!!
Ingredients for 4-6 servings:
1 avocado, ripe but not too soft, you want it to be able to hold its shape, cut into 1/2-inch (1 cm) cubes
3 tablespoons lime juice, freshly squeezed
1 large tomato, ripe, seeded and cut into 1/2-inch (1 cm) cubes
1 corn on the cob, kernels removed (we love crunch of raw corn, but you can also use cooked or grilled corn with great results!)
1 green onion (scallion), thinly sliced
2 jalapeños, seeded and minced
1/4 cup fresh cilantro (substitute parsley or chives if cilantro isn’t your thing)
Kosher salt & freshly ground pepper to taste
*This can be made a few hours ahead if you stick to the following method so that the avocado doesn’t brown.*
Place the avocado in a glass mixing bowl and gently toss it with 2 tablespoons of lime juice. Add the tomato and don’t mix, so the avocado stays protected underneath. Add the corn kernels and refrigerate until ready to serve.
Just before serving, add the jalapeños and herbs and mix carefully. Season to taste with salt, pepper and more lime juice if needed. Enjoy!
