We all know that summer and corn go hand in hand, but throw in pickled onions, feta, and avocado and you’ve got the perfect partnership of salty cheese, creamy avocado, and sweet slightly charred corn. This salad was inspired by Esquites, Mexican corn on the cob that is slathered with a creamy sauce, Cotija cheese, lime juice, and chili powder. For this recipe, the kernels are charred in a cast iron pan, tossed together with a zippy creamy sauce, and finished with feta cheese, avocado, pickled onions, and, for crunch, toasted pumpkin seeds. This corn salad is easy to throw together, can be made ahead of time, and I guarantee, will be enjoyed by all.
creamy corn and avocado salad with pickled onions and feta
Serves 4
1 tablespoon olive oil
6 cups corn kernels (kernals removed from the cob)
Salt and pepper
1 red onion, thinly sliced
1 cup red wine vinegar
1/4 cup sour cream
2 tablespoons fresh lime juice
¼ cup cilantro
1 tablespoon white wine vinegar
½ cup feta, crumbled
1 avocado, cubed
4 radishes, thinly sliced
2 tablespoons toasted pumpkin seeds for garnish
To make the pickled onions, place sliced onions in a jar, pour in enough vinegar to cover. Let sit for at least 30 minutes. Refrigerate any extra.
To char the corn, warm 1 tablespoon olive oil over medium- high heat in a cast-iron pan. Add the corn kernels, season with 1/2 tsp each salt and pepper, stir occasionally until corn is charred, 10 minutes.
While the corn cooks, make the dressing. Whisk together the sour cream, lime juice, cilantro, white wine vinegar, and a pinch of salt and pepper.
To assemble, fold the charred corn into the dressing. Top with crumbled feta, cubed avocado, 1 tablespoon pickled onions, sliced radishes, and toasted pumpkin seeds.