Corn Summer Salad

by | Jul 24, 2020

Ingredients

  • 3 cups cooked corn 
  • 1 tbsp avocado oil
  • 1 tsp Sea Salt (more or less to taste) 
  • 1/3 cup chopped red or green onion
  • 1/3 cup lightly packed cilantro leaves, chopped
  • 1 jalapeno pepper, stemmed, seeded and chopped tiny 
  • 1 clove garlic, minced
  • 25 grams raw pumpkin seeds 
  • 3 Tbsp avocado mayonnaise 
  • 1 1/2 Tbsp fresh lime juice, divided
  • 1/2 tsp chili powder, then more to taste
  • 1 medium avocado

Directions

  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering. 
  2. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 – 9 minutes total). 
  3. Remove from heat and allow to cool slightly.
  4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, lime juice and chili powder and toss.
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