Grilled Corn & Pepper with Avocado Cream

Elevate your summer flavours with a burst of colours, textures, and taste in our Grilled Corn & Pepper with Avocado Cream! A simple, unfussy and seasonly delicious salad. This vibrant salad brings together the bold essence of Mexican street food. With a special touch, this corn, padron pepper and avocado salad takes you on a new dimension of flavours and freshness.

Imagine indulging in charred grilled corn, roasted Padron peppers, and zesty dressing dancing harmoniously atop a canvas of creamy avocado goodness. It’s not just a salad; it’s a gastronomic fiesta!

Whether you’re scooping it up with tortilla chips or savouring it alongside tacos, this salad is irresistible and just SO GOOD. The zesty kick of jalapeño, the tangy red onion, and the fragrant coriander make every bite a celebration of Mexican flavours.

But that’s not all – this salad for me is a fusion of two beloved Mexican street foods. It marries the Elotes, that irresistible grilled corn on the cob slathered in a medley of creamy mayo, Mexican cream, chilli powder, and Cotija cheese, with Esquites – a cup of off-the-cob corn adorned with an array of mouthwatering toppings. And the dressing? It’s pure magic. A medley of cumin, garlic powder, zesty garlic, aromatic coriander, jalapeño and invigorating lime juice weaves its way through the salad, making each bite a tantalising journey of flavours.

Craving a fresh, bold, and satisfying dish that’s perfect year-round? Look no further. Our Mexican grilled corn and pepper Salad with Avocado cream is a feast for the senses, a taste of summer captured in every bite. Whether you enjoy it as a snack, a side dish, or a light meal, this salad is bound to leave your taste buds singing and your heart smiling.

Why you will Love this Recipe

Here’s why you’ll adore this recipe:

1. Flavourful Explosion: Get ready for a symphony of vibrant and rich flavours that will delight your taste buds with every bite.
2. Convenient Prep: Whether you’re planning meals for the week or contributing to a gathering, this recipe’s make-ahead option adds a layer of convenience.
3. Effortless Creation: With common ingredients and straightforward steps, you can whip up this masterpiece without breaking a sweat.
4. Your Way, Your Flair: Personalize to your heart’s content! Feel free to add extra ingredients or toppings, catering to your unique palate and dietary preferences. It’s a canvas for your creativity.

Embrace the deliciousness and flexibility of this recipe – your taste buds will thank you!

Ingredients Used to Make Grilled Corn & Pepper with Avocado Cream

Here are some helpful notes along with substitutes for this recipe:

• Fresh Corn: fresh corn is ideal for this recipe, but in the off-season, you can use thawed frozen corn or canned corn as alternatives.
• Padron Peppers: Sweet and smoky tasting, these peppers are mild, but every now and then you’ll bite into a wickedly hot one. Shishito peppers as a good substitute for padron peppers.
• Jalapeño: adjust the spiciness by adding more or reducing the amount.
• Coriander: if you’re not a fan of coriander, you can substitute it with fresh basil.
• Shallots: are mellow and not as sharp as the red onions. Can substitute with red onions , do soak them for 10-15 minutes in water to reduce the sharpness.
• Green onions: add a beautiful pop of colour and adds a much more delicate oniony flavour
• For Salad Dressing: olive oil, lime zest, lime juice, cumin powder, garlic powder, red onion, coriander, jalapeño, minced garlic, honey and salt
• Avocado Cream: avocado, garlic, jalapeño, coriander stems, coriander leaves, sour cream, lime juice, garlic powder & olive oil.

How to make Grilled Corn & Pepper With Avocado Cream

Prep the Corn and Padron Peppers

1. Grill the Corn. Heat the grill over high heat. Once hot, place the corn in their husks over the flames. Cover the grill and cook for about 6-8 minutes until tender. Remove the corn and when cool enough to handle, remove the husks. 
2. Place the corn back over the flames to develop a quick char on all sides. Transfer the corn to a cutting board and allow to cool. Cut the kernels off. 
3. Blister the peppers. Heat a medium-sized saute pan over medium to high heat. Once hot add 1 tablespoon olive oil. Just before smoking hot, add the peppers to the pan, turning the peppers a few times until marked with dark blisters all over, about 5 minutes. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
4. Once peppers are cool enough to handle, use a sharp chef to finely chop them. Discard stems.

Prepare the Dressing and Avocado Cream

1. In a medium bowl, combine olive oil, red onions, jalapeños, lime zest, lime juice, honey, cumin, garlic powder, olive oil, and salt; whisk to combine. Let sit for 10 minutes to soften the onions.
2. Add the avocado, garlic, jalapeño, coriander stem, fresh coriander, sour cream, lime juice, garlic powder, salt and olive oil to the bowl of a food processor. Blend until smooth and creamy. 

Assemble the salad

1. Transfer the grilled corn kernels to a mixing bowl. Add the chopped pardon peppers, shallot, green onions, coriander, jalapeños, and the dressing. Mix well and season with salt to taste. 
2. Plate the avocado cream in a shallow bowl with the corn salad over top. Garnish with the basil and coriander leaves. Serve!

Serving Suggestions

Corn and Pepper salad is best served with burgers, or tacos. Here are a few of my favourite pairings:

1. Easy Mexican Eggs – Huevos Ahogados
2. Creamy Jalapeño Potato Corn Bake
3. Cheese and Pepper Quesadilla
4. Black Bean Tostadas

Helpful Make- Ahead and Storage Tips and Tricks

• Make-Ahead: The padron peppers and the dressing for the salad can be cooked up to 1 day ahead. Store in the refrigerator until ready to use. Always store the dressing separately and dress the salad right before serving to maintain its flavours and textures.
• Store: Refrigerate leftover salad in an airtight container for up to 3 days. The avocado cream can brown a little, however the flavour will remain sharp.

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Grilled Corn & Pepper with Avocado Cream

Serves: 4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 3 ears corn, in their husks
• 12-15 padron peppers
• 1 small shallot, very thinly sliced
• ⅓ cup coriander leaves, finely chopped
• 1 jalapeño, finely chopped

For the dressing 

• 3 tbsp olive oil 
• ⅓ cup red onion, finely diced
• 1 clove garlic, minced
• 2 tbsp lime juice
• zest of 1 lime
• ½ tsp cumin powder
• ¼ tsp garlic powder
• 1 tsp honey
• salt

For the Avocado Cream 

• 1 tbsp olive oil 
• 2 ripe avocados, peeled + pitted
• 2 garlic cloves, roughly chopped
• 1 small jalapeño, roughly chopped
• ¼ cup sour cream
• ¼ cup coriander stems
• ½ cup packed coriander leaves
• juice of 1 lime
• ½ tsp garlic powder
• ½ tsp salt

method

Prep the Corn and Padron Peppers

1. Grill the Corn. Heat the grill over high heat. Once hot, place the corn in their husks over the flames. Cover the grill and cook for about 6-8 minutes until tender. Remove the corn and when cool enough to handle, remove the husks. 
2. Place the corn back over the flames to develop a quick char on all sides. Transfer the corn to a cutting board and allow to cool. Cut the kernels off. 
3. Blister the peppers. Heat a medium-sized saute pan over medium to high heat. Once hot add 1 tablespoon olive oil. Just before smoking hot, add the peppers to the pan, turning the peppers a few times until marked with dark blisters all over, about 5 minutes. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
4. Once peppers are cool enough to handle, use a sharp chef to finely chop them. Discard stems.
   

Prepare the Dressing and Avocado Cream

1. In a medium bowl, combine olive oil, red onions, jalapeños, lime zest, lime juice, honey, cumin, garlic powder, olive oil, and salt; whisk to combine. Let sit for 10 minutes to soften the onions.
2. Add the avocado, garlic, jalapeño, coriander stem, fresh coriander, sour cream, lime juice, garlic powder, salt and olive oil to the bowl of a food processor. Blend until smooth and creamy. 

Assemble the Salad

1. Transfer the grilled corn kernels to a mixing bowl. Add the chopped pardon peppers, shallot, green onions, coriander, jalapeños, and the dressing. Mix well and season with salt to taste. 
2. Plate the avocado cream in a shallow bowl with the corn salad over top. Garnish with the basil and coriander leaves. Serve!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!