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Avocado Street Corn Salad
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Wine by Joe Pinot Blanc – Willamette Valley AVA
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Received 89 points from The Wine Enthusiast
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Our Wine by Joe Pinot Blanc is the perfect match for the bright flavors of this summer salad! The Avocado Street Corn Salad is refreshing, flavorful and brings out the tropical fruit notes in our Pinot Blanc. The spice from the jalapeño will also show off the wine’s herbaceous aromas, which complements the sweet flavors of juicy peach and pineapple. Pinot Blanc’s beautiful bright acidity is balanced by both the subtle texture of avocado and queso fresco but, kept alive but the acidity in the dressing.
Servings: 4 people
Cost of grocery haul: $15
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Ingredients:
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4 cups uncooked corn. This is about 4 large ears of corn or you can use frozen corn.[/pl_list_item]
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1 red onion – diced[/pl_list_item]
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½ cup queso fresco – crumbled (set aside some for garnish)[/pl_list_item]
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1 tsp sour cream – you can sub in Greek yogurt[/pl_list_item]
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1 avocado – diced[/pl_list_item]
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1 jalapeño – chopped[/pl_list_item]
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½ cup cilantro (set aside some for garnish)[/pl_list_item]
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Ingredients for Dressing:
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1.5 tbsp Dijon mustard[/pl_list_item]
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¼ cup lemon juice[/pl_list_item]
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1 tbsp lime juice[/pl_list_item]
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2 tbsp white vinegar[/pl_list_item]
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2 cloves of garlic – chopped[/pl_list_item]
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¼ cup cilantro[/pl_list_item]
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1 tbsp smoked paprika[/pl_list_item]
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½ cup olive oil[/pl_list_item]
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½ tbsp cumin[/pl_list_item]
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1 tsp honey[/pl_list_item]
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Salt & pepper: to taste[/pl_list_item]
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Directions:
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Gather all of the ingredients needed for the recipe.[/pl_list_item]
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Place a skillet over high heat and add the olive oil.[/pl_list_item]
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Once the olive oil starts to smoke add in the corn and cook until you start to see browning – continue until you reach the desired amount of “char”. Set aside to cool. (For a little bit of an extra “char” cook for about 4 –5 minutes to really get that crisp!)[/pl_list_item]
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While the corn is cooling the dressing should be prepared.[/pl_list_item]
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In a mixing bowl combine the Dijon mustard, lemon juice, lime juice, white vinegar, chopped garlic, honey, paprika, and cumin. Slowly start to whisk in the olive oil and completely incorporate. Add salt & pepper to taste.[/pl_list_item]
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Once the corn has cooled gently fold in the rest of the ingredients and the dressing.[/pl_list_item]
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Garnish with extra cheese and cilantro.[/pl_list_item]
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Optional: squeeze half a lime over top of the entire salad.[/pl_list_item]
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Serve with Wine by Joe Pinot Blanc![/pl_list_item]
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