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AVOCADO - Corn and Avocado Salad
Nb persons: 12
Yield:
Preparation time:
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| Corn and Avocado Salad Recipe courtesy of Ina Garten Ingredients | |
| Kosher Salt | |
| 4 ears | 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
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
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. Toss well. Keep refrigerated until ready to serve.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-and-avocado-salad.print.html?oc=linkback
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