Creamy Air Fryer Corn Salad by @feelgoodfoodie

35 min

6 servings

🌽

4

Fresh corn

🌽

300 g

Frozen corn

🫙

15 ml

Tajin

🫑

1 large

Red bell pepper

🌶️

1 pepper

Jalapeño

🧅

40 g

Red onion

🥑

1

Avocado

🌿

4 g

Fresh cilantro

🥛

45 ml

Sour cream

🍋

45 ml

Lime juice

🫒

30 ml

Extra-virgin olive oil

🫙

2.5 ml

Ground cumin

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Preheat
    • fresh corn on the cob

    Preheat the air fryer to 400°F (205°C). Remove the husks and silk from 4 ears of fresh corn.

  2. Air-fry
    • fresh corn on the cob

    Air fry the 4 ears of corn at 400°F (205°C) for 20 minutes, turning halfway through if needed for even cooking.

  3. Cool
    • red bell pepper
    • jalapeño pepper
    • red onion

    Let the cooked corn cool slightly. Finely chop the red bell pepper, jalapeño, red onion, and cilantro.

  4. Dice
    • avocado
    • fresh corn on the cob

    Seed and dice the ripe avocado. Cut the kernels from the cooled corn cobs into the air fryer bowl or a large serving bowl.

  5. Add
    • frozen corn
    • red bell pepper
    • jalapeño pepper

    Add the 2 cups thawed frozen corn, chopped red bell pepper, jalapeño, red onion, avocado, and cilantro to the bowl.

  6. Measure
    • sour cream
    • fresh lime juice
    • extra-virgin olive oil

    Measure the sour cream, lime juice, olive oil, cumin, salt, black pepper, and Tajín seasoning into the bowl.

  7. Stir
    • fresh corn on the cob
    • Tajín seasoning
    • Red bell pepper

    Stir the salad until the dressing evenly coats the vegetables and corn. Taste and adjust the seasoning if desired.

  8. Refrigerate

    Cover the bowl and refrigerate the salad for at least 60 minutes. Serve chilled.

Creamy Air Fryer Corn Salad by @feelgoodfoodie

35 min

6 servings

🌽

4

Fresh corn

🌽

300 g

Frozen corn

🫙

15 ml

Tajin

🫑

1 large

Red bell pepper

🌶️

1 pepper

Jalapeño

🧅

40 g

Red onion

🥑

1

Avocado

🌿

4 g

Fresh cilantro

🥛

45 ml

Sour cream

🍋

45 ml

Lime juice

🫒

30 ml

Extra-virgin olive oil

🫙

2.5 ml

Ground cumin

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/8

    Preheat the air fryer to 400°F (205°C). Remove the husks and silk from 4 ears of fresh corn.

    🌽fresh corn on the cob

  2. Step 2/8

    Air fry the 4 ears of corn at 400°F (205°C) for 20 minutes, turning halfway through if needed for even cooking.

    🌽fresh corn on the cob
    🌽corn cob holder

  3. Step 3/8

    Let the cooked corn cool slightly. Finely chop the red bell pepper, jalapeño, red onion, and cilantro.

    🫑red bell pepper
    🌶️jalapeño pepper
    🧅red onion
    🌿fresh cilantro
    🔪chef's knife
    🪵cutting board

  4. Step 4/8

    Seed and dice the ripe avocado. Cut the kernels from the cooled corn cobs into the air fryer bowl or a large serving bowl.

    🥑avocado
    🌽fresh corn on the cob
    🔪chef's knife
    🪵cutting board

  5. Step 5/8

    Add the 2 cups thawed frozen corn, chopped red bell pepper, jalapeño, red onion, avocado, and cilantro to the bowl.

    🌽frozen corn
    🫑red bell pepper
    🌶️jalapeño pepper
    🧅red onion
    🥑avocado
    🌿fresh cilantro
    🥄measuring cups

  6. Step 6/8

    Measure the sour cream, lime juice, olive oil, cumin, salt, black pepper, and Tajín seasoning into the bowl.

    🥛sour cream
    🧃fresh lime juice
    🫒extra-virgin olive oil
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🧂Tajín seasoning
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/8

    Stir the salad until the dressing evenly coats the vegetables and corn. Taste and adjust the seasoning if desired.

    🌽fresh corn on the cob
    🌽frozen corn
    🧂Tajín seasoning
    🫑red bell pepper
    🌶️jalapeño pepper
    🧅red onion
    🥑avocado
    🌿fresh cilantro
    🥛sour cream
    🧃fresh lime juice
    🫒extra-virgin olive oil
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🥄mixing spoon

  8. Step 8/8

    Cover the bowl and refrigerate the salad for at least 60 minutes. Serve chilled.

Composition

Ingredients

Types

Vegetables, Fruits, Herbs, Dairy, Oils, Seasonings

Ingredients

Fresh corn, Frozen corn, Tajin, Red bell pepper, Jalapeño, Red onion, Avocado, Fresh cilantro, Sour cream, Lime juice, Extra-virgin olive oil, Ground cumin, Salt, Pepper

Notes

Fresh corn (ears, husks removed), Frozen corn (thawed), Tajin (or seasoning of choice), Red bell pepper (large, finely chopped), Jalapeño (seeded and minced), Red onion (finely chopped), Avocado (ripe, diced), Fresh cilantro (chopped), Lime juice (fresh)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian, Egg-Free, Nut-Free

Calories

300 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 42g, Dietary fiber: 8g, Total fat: 14g, Saturated fat: 3g, Sugar: 10g

Nutritional Information

Minerals

Potassium: 680mg, Calcium: 45mg, Iron: 1.5mg, Sodium: 250mg

Vitamins

Vitamin C: 65mg, Vitamin A: 105µg RAE, Vitamin K: 23µg, Folate: 75µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, mixing spoon, measuring cups, measuring spoons, corn cob holder

Appliances

Air fryer, Refrigerator

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Summer, Barbecue, Potluck, Picnic, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mexican, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Juicy, Tender, Crisp

Flavors

Sweet, Tangy, Smoky, Spicy, Savory, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 60 min if temperature exceeds 90°F (32°C)), fridge : 3 days (Store in an airtight container,Keep at or below 40°F (4°C),Stir before serving), freezer : (Not recommended because avocado, sour cream, and fresh vegetables lose their texture after thawing)