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Fiesta Corn & Avocado Salad

Prep Time
35 min
Yields
6 servings

A simple first course for your Tex-Mex meal that can also be used as a side dish or a salsa.

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ingredients

3
ear corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1
pt heirloom cherry tomatoes, halved through the stem
1
Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
½
cup medium-diced red onion
2
jalapeno peppers, seeds and ribs removed, minced
1 ½
tsp grated lime zest
¼
cup freshly squeezed lime juice (3 limes)
2
tbsp good olive oil
1
tsp minced garlic
¼
tsp chipotle chile powder
2
ripe Hass avocados, large-diced
Juice of 1 lemon
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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