Ina Garten Fiesta Corn and Avocado Salad Recipe
This salad combines fresh or frozen corn, diced avocado, red onion, bell peppers, and fresh herbs, tossed in a tangy lime dressing. It’s a light, bright mix with a satisfying texture and bold Southwest-style flavors—just the kind of easy, elegant side dish Ina is known for.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Salad
- Method: No cook
- Cuisine: American
Ingredients
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3 cups fresh or frozen corn kernels (thawed if frozen)
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1 large avocado, diced
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½ cup red bell pepper, diced
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½ cup yellow bell pepper, diced
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¼ cup red onion, finely chopped
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh parsley (optional)
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1 tablespoon extra virgin olive oil
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2 tablespoons freshly squeezed lime juice
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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Optional: 1 small jalapeño, finely chopped (for heat)
Instructions
If using fresh corn, blanch briefly in boiling water (2–3 minutes), then cool. If using frozen, thaw and pat dry. Dice avocado, bell peppers, and red onion. Chop herbs.
In a large mixing bowl, combine the corn, bell peppers, red onion, and herbs. Toss gently.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour the dressing over the corn mixture and toss to coat. Gently fold in the diced avocado last to avoid bruising.
Let the salad chill for 20–30 minutes, or serve immediately. Garnish with extra cilantro or lime wedges if desired.