Avocado Corn Salad

Recipe from Dishing Out Health

Ingredients

• 5 ears of corn, husked

• 1 Tbs olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• 2 ripe avocados, peeled and cut into small cubes

• 1 jalapeño, seeds and ribs removed, finely chopped

• ¼ cup fresh basil leaves, roughly chopped

• 3 Tbs fresh mint leaves, roughly chopped

• ¼ cup roasted, salted pumpkin seeds (pepitas)

• 3 Tbs crumbled Cotija cheese (sub feta or goat cheese)

Dressing

• 3 Tbs olive oil

• 3 Tbs rice vinegar

• 2 Tbs mayonnaise

• 1 garlic clove, grated

• ¾ tsp ground sumac (sub paprika)

• ¼ tsp kosher salt, divided

• ¼ tsp black pepper, divided

• 1 shallot, thinly sliced into rings

Directions

Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn (leave the other two raw), roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Turn and continue cooking in 3 minute intervals, until the corn is charred all around the cob. Set aside and let cool.

Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.

Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.

Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.