Sandra Ina Garten Fiesta Corn And Avocado Salad is a vibrant Mexican-style side dish featuring sweet corn kernels, creamy avocado, and crunchy bell peppers. This refreshing salad uses a bright lime and olive oil dressing to tie the fresh vegetables together for a quick summer meal.
The first time I made this, I added the avocado too early and ended up with a mushy, green-tinted mess. Now I always toss the corn and peppers in the dressing first and gently fold the avocado in at the very end. This keeps the cubes intact and ensures the salad looks as good as it tastes.
If you need a solid side dish that pairs with almost anything off the grill, this is the one. I’ve tried a few versions of corn salad and this one from Ina Garten is the one I keep going back to because the ratio of lime juice to salt is spot on. The sharp citrus cuts right through the richness of the avocado and the sweetness of the corn.
Ina Garten Fiesta Corn And Avocado Salad Ingredients
- 500g (1lb) corn kernels, fresh or frozen
- 1 large ripe avocado, diced
- 75g (3oz) red bell pepper, diced
- 75g (3oz) yellow bell pepper, diced
- 40g (1.5oz) red onion, finely chopped
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp extra virgin olive oil
- 2 tbsp lime juice, freshly squeezed
- ½ tsp salt
- ¼ tsp black pepper
- 1 small jalapeño, finely chopped (optional)
How To Make Ina Garten Fiesta Corn And Avocado Salad
- Prepare the vegetables: Bring a small pot of water to the boil and cook fresh corn for 2 to 3 minutes before draining and cooling in cold water. If you are using frozen kernels, make sure they are completely thawed and patted dry with kitchen roll so the dressing doesn’t get watered down. Dice the avocado, bell peppers, and onion into uniform pieces and chop the coriander and parsley finely.
- Mix the base: Find a large mixing bowl and tip in the corn, both colours of bell peppers, the red onion, and the chopped herbs. Toss the vegetables lightly using a large spoon so the colours are evenly spread throughout the bowl.
- Make the dressing: Take a small jug or bowl and whisk together the freshly squeezed lime juice, extra virgin olive oil, salt, and black pepper. Keep whisking until the salt has dissolved and the oil and juice have combined into a cloudy dressing.
- Toss and add avocado: Pour the lime dressing over the corn mixture and stir well so every piece of vegetable is coated. Gently mix in the diced avocado last, using a slow folding motion to avoid mashing the soft fruit.
- Chill and serve: Put the bowl in the fridge for 20 to 30 minutes to let the flavours develop, or serve it immediately if you are in a rush. Garnish the top with a few extra leaves of coriander and some lime wedges on the side.
Recipe Tips
Use fresh corn cut straight from the cob during the summer months for the best crunch and natural sweetness. You can even char the whole cobs on the hob or grill before cutting the kernels off to add a smoky depth to the salad.
Keep the avocado chunks large so they don’t disappear into the rest of the ingredients when you stir the bowl. Choose an avocado that is ripe but still slightly firm to the touch so it holds its shape against the crunchy peppers.
Dry the corn thoroughly after blanching or thawing to ensure the dressing sticks to the vegetables. Excess moisture at the bottom of the bowl will dilute the lime juice and make the salad taste bland.
Finely dice the red onion and soak the pieces in cold water for 5 minutes if you find raw onion too sharp. Drain them well before adding to the bowl to keep the flavour mild and balanced.
Add the jalapeño seeds only if you want a significant kick of heat in the finished dish. For a milder warmth, remove the white pith and seeds entirely before finely chopping the green flesh of the chilli.
What To Serve With Fiesta Corn And Avocado Salad
This salad is the ideal partner for grilled meats like lime-marinated chicken thighs or a juicy ribeye steak. It also works brilliantly as a fresh topping for fish tacos or tucked into a toasted halloumi wrap for a vegetarian lunch.
If you are hosting a barbecue, serve this alongside a big bowl of tortilla chips and some smoky black beans. The bright acidity of the lime dressing helps balance out heavier dishes like slow-cooked pulled pork or greasy burgers.
How To Store Fiesta Corn And Avocado Salad
Fridge
Store any leftovers in an airtight container in the fridge for up to 2 days. The lime juice in the dressing helps slow down the oxidation of the avocado, though it may lose a little bit of its bright green colour over time.
Reheat
Do not attempt to reheat this salad as it is designed to be eaten cold or at room temperature. If it has been in the fridge, let it sit on the counter for 10 minutes before eating so the olive oil in the dressing can soften.
Freeze
Do not freeze this recipe. The high water content in the cucumbers and the delicate texture of the avocado will turn into a mushy, unappetising mess once thawed.
Ina Garten Fiesta Corn And Avocado Salad Nutrition Facts
- Calories: 195
- Protein: 4g
- Fat: 11g
- Carbohydrates: 24g
- Sugar: 5g
- Sodium: 310mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
You can prepare the corn and pepper base a few hours early, but only add the avocado and dressing just before you plan to eat. This prevents the avocado from browning and keeps the bell peppers from losing their snap.
The lime juice in the dressing provides enough acidity to keep the avocado fresh for a while, but keeping the stone in the bowl or pressing clingfilm directly onto the surface of the salad also helps.
Yes, tinned corn works well if you drain it thoroughly and rinse it under cold water first. Make sure to choose a “no added salt” version if possible so you can control the seasoning yourself.
Ina Garten Fiesta Corn And Avocado Salad Recipe
Description
A colourful medley of sweet corn and creamy avocado tossed in a zesty lime dressing for the ultimate summer side dish.
Ingredients
Instructions
- Blanch fresh corn kernels for 3 minutes or thaw frozen corn and dry thoroughly.
- Dice the peppers, onion, and avocado into small, even pieces.
- Whisk the lime juice, olive oil, salt, and pepper in a small bowl.
- Combine the corn, peppers, onion, and herbs in a large mixing bowl.
- Pour the dressing over the vegetables and toss until they are well coated.
- Gently fold in the diced avocado to avoid breaking the pieces.
- Chill in the fridge for 20 minutes before serving.
