Chef Heidi Allison
Corn, Red Pepper and Avocado Salad with Lime Vinaigrette
Category
Salad
Servings
2 - 4 servings
Prep Time
25 minutes
Cook Time
25 minutes
Author:
Chef Heidi Allison
From the Author Heidi Allison:
This refreshing salad is a wonderful counterpoint to the rich, hearty flavors of traditional holiday fare. The secret to this salad is not to boil the corn— a high heat toughens the proteins. You’ll get better results if you use a gentle heat instead.
Ingredients
-
1 Organic Lime, juice freshly squeezed
-
1/4 cup Virgin Olive Oil
-
1/2 teaspoon Kosher Salt
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1/4 teaspoon Freshly Ground Black Pepper
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3 ears White Corn
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1 ripe Hass Avocado, 1/2 inch slice
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1/2 Organic Bell Pepper, 1/4 inch slice
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1 Jalapeno Pepper, seeded and sliced
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1 Red Jalapeno Pepper, seeded and chopped
Directions
In a small mixing bowl, combine the lime juice, olive oil, salt and pepper.
Using a fork or small wisk, slowly beat in the oil mixture until incorporated.
Season with the salt and pepper if needed.
Salad
Heat a medium size pot of water to a boil. Place the corn in the water.
When the water has returned to a boil, cover the pot and turn off the heat immediately. Let the corn sit for 15-20 minutes.
Remove the corn from the pot, and rinse under cool water.
Remove the kernels from the corn and place in a mixing bowl.
Add the red bell pepper, peppers and toss the ingredients with 3 tablespoons of dressing.
Mound the salad on plates and top each serving with sliced of avocado.
Recipe Note
If the corn is more than a few days old, add ¼ cup of white sugar to the water. The sugar not only tenderizes the corn, it sweetens it.
Filed in:
Bell Pepper,
Corn Red Pepper and Avocado Salad with Lime Vinaigrette,
Hass Avocado,
Jalapeno Pepper,
Organic Bell Peppers,
Organic Limes,
Red Jalapeno Peppers
