Empty My Fridge
Ina Garten's 5-Star Fiesta Corn & Avocado Salad
Ingredients
- Sweet corn3
- Salt
- Black pepper · ground
- Cherry tomato · halved1
- Bell pepper · seeded diced1
- Red onion · diced½ cups
- Jalapeño chili · minced2
- Lime · grated1 ½ tsp + ¼ cups
- Olive oil2 tbsp
- Garlic · minced1 tsp
- Chipotle chile powder¼ tsp
- Avocado · diced2
- Lemon
Instructions
- Boil the corn in a large pot of salted water for 5 to 7 minutes, until just tender.
- Cool the corn for 5 minutes, then cut the kernels off the cob close to the cob with a sharp knife.
- Put the kernels in a large bowl with the tomatoes, bell pepper, red onion and jalapenos.
- Whisk the lime zest, lime juice, olive oil, garlic, chipotle powder, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Pour over the vegetables and toss.
- In a separate bowl, toss the avocado with the lemon juice so every piece is coated.
- Add the avocado to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and fold gently so the avocado stays in chunks.
- Sprinkle with a little more salt and serve cold or at room temperature.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicOnionLemonTomatoBell pepperRed onionLimeSweet corn
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