1-Step 1: Preparing the Corn First, heat 1 tablespoon of extra-virgin olive oil in a pan over medium-high heat. Add 3 ears of corn and char them for about 12 minutes, turning occasionally for even cooking. Meanwhile, keep the remaining 2 ears raw to maintain that fresh texture, as noted in the recipe details.

2-Step 2: Making the Dressing While the corn chars, whisk together 3 tablespoons olive oil, 3 tablespoons rice vinegar, 2 tablespoons mayonnaise, 1 grated garlic clove, 3/4 teaspoon ground sumac or paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and the thinly sliced shallot in a bowl. This creates a zesty dressing that ties everything together, enhancing the fresh herbs and lime undertones.

3-Step 3: Combining the Ingredients Once the corn is ready, cut the kernels from all 5 ears into a large bowl. Add the cubed avocados, chopped jalapeño, basil, mint, pumpkin seeds, Cotija cheese, and the remaining salt and pepper. Gently toss everything with the dressing to mix without mashing the avocado, as this preserves the salad’s appealing texture. For tips on removing kernels, see the FAQs section below.

4-Step 4: Final Touches and Serving Taste and adjust seasoning if needed, then garnish with extra herbs or cheese for visual appeal. This salad serves 6 and pairs well with grilled proteins, making it perfect for travelers or newlyweds hosting a casual meal. If you’re looking for more fresh ideas, our classic mojito recipe offers a great drink pairing.