Products used in this recipe
Street Corn and Avocado Salad
Yield: 12 Servings (6 1/2 oz. each)
Yield: 12 Servings (6 1/2 oz. each)
A salad that brings all the freshest flavors of Mexican street food into one bowl. Roasted corn and jalapeño, diced avocado, grape tomatoes, red radish and queso fresco tossed in a light mayo dressing and sprinkled with sumac.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 32 oz. | 1 bag |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Sour cream | 2 oz. | 1/4 cup |
| Mayonnaise | 2 oz. | 1/4 cup |
| Lime, zested and juiced | 1 each | |
| Grape tomatoes, halved | 4 oz. | 1/2 cup |
| Queso fresco, crumbled | 2 oz. | 1/4 cup |
| Cilantro, chopped | 2 Tbsp. | |
| Radish, thinly sliced | 2 each | |
| Sumac seasoning | as needed |
Preparation Instructions:
- Step 1
- Thaw avocado according to package instructions. Keep refrigerated.
- Step 2
- Prepare corn and jalapeño blend according to package instructions. Cool to room temperature. Transfer to a container and chill.
- Step 3
- Stir together the chilled corn, sour cream, mayonnaise, lime zest and juice in a medium-sized bowl. Mix well to combine. Gently fold in the thawed avocados and halved grape tomatoes.
- Step 4
- Transfer salad to a serving bowl. Garnish with queso fresco, radishes and cilantro. Sprinkle top with sumac seasoning to taste.
