The toothsome pleasure of corn kernels that are just briefly blanched is part of the joy in this corn salad. Their texture is somewhere between hard and creamy, creating a consistency contrast with the diced, lemon-dipped diced avocados. Red bell peppers and grape tomatoes come to the party, too, as well as red onion and jalapeño.
The mix is colorful and delicious, an appealing addition to summer gatherings.
Ina’s Corn and Avocado Salad
INGREDIENTS
Kosher salt
4 ears of 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 jalapeño peppers, seeded (use less if a milder version is preferred)
1 lime, minced zest and juice
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
1. In a large pot of boiling salted water, cook the corn for 3 minutes. 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.
2. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeño peppers and minced lime zest to the bowl.
3. 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.
Source: Ina Garten, foodnetwork.com
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.