Thursday, June 25, 2009
Corn, Avocado and Tomato Salad
I got this recipe out of Family Fun a few years ago. Sometimes I just crave it. I love the combination of lime and cilantro. It has been a hit whenever I take it to a function. You can serve it as a salad, or as a chunky dip with tortilla chips, which is what we do.
2 Tbsp. olive oil
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/4 tsp salt
1/4 tsp freshly ground pepper
2 1/2 cups fresh (don't cook) corn kernels, cut right off the cob (about 5 ears)
1 1/2 cups diced avocado; about 1/2 inch pieces (about 2 avocados)
1 pint cherry tomatoes, quartered (I have also used Roma tomatoes)
1/2 cup finely diced red onion
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4-6
Tips: To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin bladed knife. I like to get the corn from one of the stands here in town because it is super fresh.
If you're not sure how to pick out the corn I've been told to look for tightly closed, bright green husks and it should feel cool in your hand. I don't know if its true, but it has always worked for me.