Monday, July 14, 2014

Recipe: Corn, Avocado, Red Pepper, and Jalapeño Salad

Here's a delicious recipe that would go equally well with Mexican food or eaten plain. It uses summer corn, cubed avocado, chopped red pepper and minced jalapeño. The dressing is just the juice of lime.

Corn, Avocado, Red Pepper, and Jalapeño Salad  - serves 8 as a side dish

4 ears of corn, steamed and shucked
2 avocados, peeled and cubed
1 red pepper, diced
1 jalapeño, diced, remove the seeds
salt and pepper
1 lime
2 T water

Slice corn off the cob and place in a large bowl.
Peel and cube the avocado. Combine the juice of half of a lime and 2 T water. Pour over the avocado to prevent browning.
Combine the red pepper, jalapeño, and avocado with the corn. Season with salt and pepper. Add the juice of the remaining half of lime.
Cover with plastic wrap and refrigerate until ready to serve.

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