Avocado Corn Salad

This salad is perfect for parties this time of year. Cherry tomatoes will give each bite a "pop," but I prefer diced Roma. Eat it as a salad, or serve up like salsa with corn chips!

Ingredients:

• 3 ears of cooked sweet corn, cut from cobs
• 1 sweet red pepper, diced
• 1 small red onion, diced
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 1 cup cilantro, chopped
• 2 avocados
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 1 pint cherry tomatoes, halved OR 3 Roma tomatoes diced
• 1 jalapeno, diced (Optional)

 

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1. Cook the corn in a deep pot. I like to cover the corn with milk and add a stick of butter and bring to a boil. Cut corn from the cobs.
2. Whisk together oil, lime juice, vinegar, salt, cayenne, pepper and garlic in a bowl. Set aside.
3. Mix all remaining ingredients except avocado in a large bowl. Add dressing and toss to coat.
4. Just before serving, dice up the avocado and add. Give the bowl another toss to coat.

NOTES:

• If making ahead of time and you need to store in the fridge, be sure to bring to room temperature before serving. (Olive oil in the fridge will solidify, but will melt back to a liquid.)
• I like things a little spicy. If caliente is not your thing, omit the jalapeno. Or if feeling cautiously adventurous, split the salad into two portions and add the heat to just one half and then everyone will be happy! Maybe not, but not for lack of trying.