Corn and Avocado Salad

Name: Corn and Avocado Salad
Ingredients: Kosher Salt; 4 ears of corn, shucked; 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced; Juice of 1 lemon; 2 pints grape tomatoes, sliced in half lengthwise; 2 red bell peppers, seeded and 1/2-inch diced; 1 cup chopped red onion; 1/4 cup seeded and minced jalapeno peppers, seeded; 1 lime, zested; 1/2 cup freshly squeezed lime juice; 1/4 cup good olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon minced garlic; 1/2 teaspoon ground cayenne pepper

14 ingredients

8 steps

Ingredients

Kosher Salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Directions

1

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
2

Drain and immerse the corn in ice water to stop the cooking and to set the color.
3

When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
4

Toss the avocados with the lemon juice and add them to the bowl with the corn.
5

Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
6

Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables.
7

Toss well.
8

Keep refrigerated until ready to serve.