Ina Garten's Fiesta Corn & Avocado Salad | Barefoot Contessa

Ina's Fiesta Corn and Avocado Salad is a quick side that goes with everything! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3esg9KA Subscribe to Food Network ▶ http://foodtv.com/YouTube The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fiesta Corn and Avocado Salad RECIPE COURTESY OF INA GARTEN Level: Easy Total: 35 min Active: 30 min Yield: 6 servings Ingredients 3 ears corn, preferably yellow, shucked Kosher salt and freshly ground black pepper 1 pint heirloom cherry tomatoes, halved through the stem 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced 1/2 cup medium-diced red onion 2 jalapeno peppers, seeds and ribs removed, minced 1 1/2 teaspoons grated lime zest 1/4 cup freshly squeezed lime juice (3 limes) 2 tablespoons good olive oil 1 teaspoon minced garlic 1/4 teaspoon chipotle chile powder 2 ripe Hass avocados, large-diced Juice of 1 lemon Directions Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #FiestaCornandAvocadoSalad Ina Garten's Fiesta Corn & Avocado Salad | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=0VwxzjP9pOo