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Street Corn and Avocado Salad

Street Corn and Avocado Salad Recipe
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.
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