Corn and Avocado Salad (Serves 6)
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• 2 tablespoons lime juice
• ½ teaspoon lime peel
• Salt and pepper
• ½ cup olive oil
• 2 tablespoons olive oil
• ¾ cup sweet onion, diced
• 1 cup diced tomato
• 3 tablespoons cilantro, minced
• 2 cups corn kernels (from about 4 ears)
• 1 anaheim pepper, roasted
• 4 avocados, sliced thinly
• 2 tablespoons cilantro, minced
• 3 green onion, bias cut in ½ inch pieces

In a medium sauté pan, heat the 2 tablespoons of olive oil over medium high heat. Add the corn kernels and allow to cook without stirring until they are toasted brown. Then, after they have browned, stir the mixture so that the corn can brown evenly. Remove from heat, allow to cool.

Combine 2 tablespoons lime juice, and 1/2 teaspoon lime peel in medium bowl with ¼ teaspoon each salt and pepper. Drizzle ½ cup olive oil into the bowl, whisking as you go. Peel and seed the Anaheim pepper. Slice it into long, thin strips, then cut it into small pieces.

In a separate bowl, mix 3/4 cup finely diced sweet onion, 1 cup diced tomato, and 4 tablespoons cilantro in a small bowl. Stir in the diced pepper and two cups of fresh corn kernels, mix thoroughly, then toss with dressing to coat. Place the salad on a large serving platter. Fan the avocado slices around the top of the salad. Alternatively, stir in the avocados and stir again, being careful not to mash the avocado. Divide among plates, sprinkle with additional cilantro and scallions, serve at room temperature.


Recipe courtesy of In Good Taste Cooking School
231 NW 11th
503-248-2015