Ina Garten’s Fiesta Corn & Avocado Salad | Barefoot Contessa | Food Network

Ina’s Fiesta Corn and Avocado Salad is a quick side that goes with everything!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Fiesta Corn and Avocado Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Active: 30 min
Yield: 6 servings

Ingredients

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Directions

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.

In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.

In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

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Ina Garten’s Fiesta Corn & Avocado Salad | Barefoot Contessa | Food Network

[Music]
if you’re looking for a totally
delicious and versatile tex-mex salad
i’ve got just the thing it’s a fiesta
corn and avocado salad i’m going to
start with the corn
so let me tell you how i do this first i
cut off the bottom of the corn so it’ll
stand up straight and then i run my
knife between the kernels and the husk
just straight down
and they all just come off
i cook this in salted boiling water for
about five to seven minutes really
depends on how tender the kernels are
so this is my system for cutting corn
instead of having it bounce all over the
kitchen i get a sheet pan and a clean
kitchen towel and i just cut the kernels
right onto the kitchen towel just like
this
so that’s three years of corn
and then pick up the kitchen towel and
just put all the kernels right into the
bowl
that works right
okay the next i need cherry tomatoes
i’ve got one pint of cherry tomatoes i
use heirloom tomatoes because they look
great
cut in half through the stem
and then
half a cup of
red onion
tex-mex needs onion right and i’ve got
one helen pepper and i’m going to show
you how i cut it so that you have
perfect little dice just cut it right
down the sides
like that and you get flat pieces that
you can dice really easily
i know there’s some left over but you
can snack on it
so i’m just going to dice this in like
half inch dice
you can use orange pepper red pepper
yellow pepper or all three if you want a
real fiesta somehow i think you should
make this salad when corn is in season
you could use frozen corn but it really
never tastes the same
i sometimes serve this as a first course
like a salad
but it’s a great side dish or it’s
gorgeous on a buffet
next is two jalapeno peppers what i did
was i seeded them took those ribs out
and minced them really finely gives it a
lot of heat it’s great makes it very
tex-mex
okay next is a lime vinaigrette which is
going to really wake up all these sort
of tex-mex flavors i’m starting with a
quarter of a cup of freshly squeezed
lime juice
i need two tablespoons of olive oil
one and a half teaspoons of lime zest
that’s got a lot of flavor in it
a little garlic just one teaspoon
minced garlic
and because it’s tex-mex a quarter of a
teaspoon of chipotle chili powder
which is chili powder but it’s got a
little smokiness in it
one teaspoon of salt
and a half teaspoon of pepper
i’m just going to whisk it all together
i love these little whisks
i love making vinaigrette in a measuring
cup you can measure and whisk at the
same time
okay i’m gonna pour this over the salad
it’s gonna really be delicious think of
all the flavors in this
give it a big stir
just make sure it’s really well combined
it does look like a fiesta doesn’t it
gonna be beautiful
and i have one more thing to add avocado
what i did was i diced two avocados and
i tossed them with lemon juice just to
keep them from turning brown and i added
at the end because i don’t want it to
get too mushed up i want to see the
diced avocado
okay a little more salt and pepper
make sure it’s really well seasoned
because it is after all
tex-mex
i’m just gonna taste it just to make
sure it’s good
looks great
got great heat but it’s also sweet from
the corn and the tomatoes
okay now i’m gonna put in a serving bowl
and while i do that let me show you some
ways that i love to serve the salad
[Music]
so i use it in my roasted salmon tacos
instead of guacamole for a real change
it’s great on the side with slow roasted
spiced pork
[Music]
or tequila lime chicken
it’s wonderful on a food table and it’s
always the first to go
this is the way i usually serve it put
it in the middle of the table for first
course and everybody just helps
themselves
and now you know why i call it a fiesta
corn salad
it just looks like a fiesta
yeah
you