Running errands last week, I commented to a friend that Coco is so low-key during the summer that the most exciting thing going on was watching paint dry on the newly-painted signs. So this week I decided to do something different, and share with readers one of my favorite seasonal dishes: Corn Salad with Avocado.
Experiment with and enjoy this thoroughly American dish, with hints of both the north and the south.
Corn salad with avocado
Ingredients for four servings:
2 tablepoons of corn oil
4-6 ears of corn stripped of their kernels
1 small red bell pepper, cored, seeded, chopped
1 teaspoon mild chile powder (Amount varies on personal taste. I use at least a tablespoon.)
1 pint cherry tomatoes halved or quartered
1 ripe, solid avocado, pitted, peeled, chopped
Juice of 2 limes or more, to taste
Salt and pepper, to taste
Check the sweetness and tenderness of the corn. If it’s not sweet and tender, or if it’s a bit dehydrated, parboil for a few minutes in water with sugar. If the corn is sweet but not tender, omit the sugar. After removing the corn from the cob, but the oil in a large frying pan or wok and turn the heat to high. When the oil is hot but not smoking, add the corn and toss until it browns slightly.
Turn off the heat and stir in the onion, pepper, chile powder, salt and pepper. Cool for a few minutes and add the tomatoes. Add the lime juice to taste.
Immediately before serving, add the diced avocado and pass around the cilantro as a garnish. You may also want to have additional limes to pass around.
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