Corn, Red Pepper and Avocado Salad with Lime Vinaigrette
Corn, Red Pepper, and Avocado Salad with Lime Vinaigrette
Rated 5.0 stars by 1 users
2 - 4 servings
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.
1 organic lime, juice freshly squeezed
1/4 cup virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ears white corn
1 ripe Hass Avocado, 1/2 inch slice
1/2 organic bell pepper, 1/4 inch slice
1 jalapeno pepper, seeded and sliced
1 red jalapeno pepper, seeded and chopped
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.
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.
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.