We’re unintentionally on a bit of a Mexican theme around here this week, but I don’t really have any complaints. I came up with the idea for this Avocado, Corn & Cotija salad not long ago, but I’ve already managed to throw it together for several gatherings, plus eat it for lunch numerous times. It’s so simple, but so tasty.
Like all salads I’ve shared here on the blog, you could easily add any type of meat to this to make it more of a meal.
I initially made this recipe with a simple lime & olive oil dressing, but over the last month or so I have become obsessed with the Basil Vinaigrette recipe from What’s Gaby Cooking. I now use basil vinaigrette on every. single. one. of my salads. And on meat, fish, pizza, you name it. There’s nothing it doesn’t go with.
Give it a whirl and you won’t be disappointed!
Avocado, Corn & Cotija Salad
Adjust the quantities according to taste, and easily multiply this recipe to serve a group!
- Basil Vinaigrette
- Romaine lettuce
- 1/4 cup corn kernels
- 1/4 avocado, cubed
- 1 small handful grape tomatoes, halved
- Cotija cheese for sprinkling
Blend up a large batch of basil vinaigrette and keep it for the week, since you’ll only need a small amount for this salad.
Toss the lettuce, corn, avocado, and tomatoes together with a few tablespoons of the basil vinaigrette. Finish with a generous sprinkling of cotija cheese on top. Enjoy!
Refine Cooking Tips
- If you’re not into the basil vinaigrette, you can also make a quick dressing out of lime juice, olive oil, salt and pepper.
- I prefer to sauté my corn kernels until they brown in a little bit of butter since it brings more flavor to them. Feel free to sauté, grill, roast, or even use raw kernels.