1-First Step: Mise en Place Begin by washing and drying all your vegetables, like the corn, jalapeño, basil, and mint, to keep things clean and ready. This takes about 5-10 minutes and sets you up for success. For the corn, decide which 3 ears to char and leave the other 2 raw; preheat your skillet over medium-high heat if you’re charring.

2-Second Step: Cook or Roast the Corn Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. Add the 3 ears of corn and cook for about 12 minutes total, turning occasionally until they’re nicely charred. For a vegan or gluten-free adaptation, use fresh or canned corn without additives. Let the charred corn cool for 5 minutes while the raw ears stay as is for that crisp texture.

3-Third Step: Cool and Combine Ingredients After cooling the charred corn, cut the kernels from all 5 ears using a sharp knife. This should take about 5 minutes. Halve and cube the 2 medium or 3 small ripe avocados just before mixing to prevent browning, then combine them with the kernels, finely chopped jalapeño, roughly chopped basil and mint, roasted pumpkin seeds, and crumbled Cotija cheese in a large bowl.

4-Fourth Step: Prepare the Dressing Whisk together 3 tablespoons of extra-virgin olive oil, 3 tablespoons rice vinegar, 2 tablespoons mayonnaise, 1 grated garlic clove, 3/4 teaspoon ground sumac (or paprika), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a separate bowl. This takes about 2 minutes. Stir in the thinly sliced shallot and adjust for a vegan version by swapping mayonnaise with a plant-based alternative. Here, link to a similar recipe for inspiration: check out our grilled corn salad for more ideas on dressings.

5-Fifth Step: Toss and Season Gently fold the dressing into the combined ingredients, adding the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasonings for balance, which might take another minute. For low-calorie or protein-boosted versions, add beans or grilled chicken here with a quick 5-minute sear on the grill.

6-Final Step: Finishing Touches and Serving Garnish with extra herbs, seeds, and cheese as desired for visual appeal. Serve immediately or chill for 10-20 minutes to let flavors meld. This salad works for meal prep; store dressing separately and add avocados last for dietary preferences like vegan or gluten-free. Your Fiesta Corn Avocado Salad is now ready, offering sweet, tangy, and spicy notes best at room temperature or chilled.