Name: Fiesta Corn & Avocado Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 3 ears corn, preferably yellow, shucked; Kosher salt and freshly ground black pepper; 1 pint heirloom cherry tomatoes, halved through the stem; 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced; 1/2 cup medium-diced red onion; 2 jalapeno peppers, seeds and ribs removed, minced; 1 1/2 teaspoons grated lime zest; 1/4 cup freshly squeezed lime juice (3 limes); 2 tablespoons good olive oil; 1 teaspoon minced garlic; 1/4 teaspoon chipotle chile powder; 2 ripe Hass avocados, large-diced; Juice of 1 lemon

Directions

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

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Fiesta Corn & Avocado Salad

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