culinary review

Sauteed Fresh Corn Salad with Lime & Avocado

Last Modified: 09/07/10
First Published: 09/07/10
Views: 349
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Views: 349

With fresh corn still available at the markets, it can be nice to make a corn salad instead of serving corn on the cob which tends to get a bit boring after time. This sauteed corn salad has a nice fresh flavor of lime and a bit of heat coupled with the smooth green addition of avocado. It's pretty quick to do and is an excellent way to use fresh corn.

When you make this salad you want to keep the pan hot, nothing cooks for that long and you still want a bit of a bite to the vegetables. This is an excellent side dish which goes very well with some grilled chicken, flank steak, ribs or why not pork. In other words, it's quite versatile and very flavorful!

Sauteed Fresh Corn Salad with Lime & Avocado

  • vegetable oil
  • 1 small red onion
  • 5 husks of corn
  • 1 green chili pepper
  • 4 cloves of garlic
  • 1 lime
  • 2 teaspoon soy sauce
  • ½ teaspoon Chinese five spice
  • 1 avocado
  • 1 bunch of parsley



Chop up the onion and cut of the corn from the husks. Finely mince the chili pepper and the garlic. Zest the lime and juice it, gather the zest and the juice in a small bowl.

Utilizing either a wok or a larger sautee pan, put the heat on high, add some oil and sautee the onion for a few minutes. Put the sauteed onions in a bowl, add some more oil to the pan and sautee the corn for a few minutes on high heat. (if you have the patience do this in batches it turns out better, it's not a good idea to overcrowd the pan).

Put the cooked corn in the same bowl as the onions. Now put some more vegetable oil in the hot pan and sautee the garlic and chili pepper for a minute, at which point you add the sauteed corn and onions back into the pan. Add the Chinese five spice powder and pour in the soy sauce and the juice and zest of a lemon. Chop up the avocado and the parsley and add this to the hot pan as well. Serve immediately.