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Fiesta Avocado Corn Salad
  • 5 ears of corn, husked
  • 4 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. mayonnaise
  • 1 grated garlic clove
  • ¾ tsp. ground sumac (sub paprika)
  • ¾ tsp. kosher salt, divided
  • ½ tsp. black pepper, divided
  • 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.)
  • 2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • ¼ cup fresh basil leaves, roughly chopped
  • 3 Tbsp. fresh mint leaves, roughly chopped
  • ¼ cup roasted, salted pumpkin seeds (pepitas)
  • 3 to 4 Tbsp. crumbled Cotija cheese (sub feta or goat cheese)
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