SWEET SOUR & SPICY CORN AVOCADO SALAD

An avocado corn salad with the colours and flavours of Mexico

Flavours that heat and cool at the same time (cheese not visible);
'colour & heat; great on a summer's day' taster

Fresh ears of corn are in abundance in London green grocers and supermarkets in the summer at very reasonable prices.

People are a little wary of the sturdy little cobs, enveloped in silken strands beneath tightly wrapped green leaves.  But they are very easy to cook, make a pretty picture on the barbie or grill and make splendid salads.  

(Some supermarkets sell them packaged with the silk and leaves removed but 67 refer fresh or tinned.)

67goingon50's Plum and Corn Slaw - fruity and juicy - was first posted in 2019 and is a regular summer favourite.  Adapted from Yotam Ottolenghi, it easily morphs into carnivore, vegetarian or vegan options.

Today's recipe sits on a bed of lettuce, has a more Latin flavour and delivers a nice little kick.  In a good way.*

Cost £3.00'ish (7/23)

Feeds: 2-3 but multiplies easily

Ingreds:

1 ear fresh corn on the cob OR 1/2 mug tinned corn niblets

salt, pepper & smoked paprika

2 cups lettuce coarsely chopped (67 used Bibbs English but any will do) 

3 to 4 small tomatoes in eights 

2-3 generous tbsp soft cheese in small chunks, eg goats cheese, cambozola OR small-1/2 inch chunks or shavings parmesan  

1/3-1/2 peeled avocado in bite-sized chunks, with lime juice squeezed over

One generous tbsp fresh or 1 tsp dried chives

Dressing

1/3 medium strength chilli, seeds removed and finely chopped OR

1/8 tsp chilli crisp (67 used Chiu Chow Oil)

1 tbsp lime juice

zest of half a lime
1 generous tsp maple syrup or honey

1/8 tsp ancho chillis or other med-to-hot chilli powder 

1 pinch salt

generous 2tbsp avocado or good olive oil

Method

1. 
   Cook corn: remove green outer leaves and all strands of corn silk; drop into boiling water 3-6 mins; drain; cool; hold ear of corn firmly with non-cutting hand; using a sharp knife, cut downward as close to the base of the kernels as possible without cutting into the cob; rotate ear of corn; repeat until all kernels have been removed

 2.  Place a small frying pan over medium high heat, spray lightly with olive oil; when hot, add kernels and a generous sprinkling  salt, pepper & and smoked paprika; toss till seasoning penetrates the niblets & is browning slightly; cool ten minutes.  (If you can't bo bothered with this step, just mix the kernels with a little olive oil, salt & pepper and smoked paprika) 

3. Place dressing ingredients in a small jar with tight-fitting lid; shake until emulsified; taste

4. Arrange lettuce leaves on a platter

5. In a separate bowl, mix 3/4 mug corn (refrigerate rest up to 2 days), avocado, cheese & tomatoes; scatter over lettuce; pour over dressing; sprinkle with chives; pour over dressing

6.  Chill until ready to serve

*adapted from Eating Well

Comments:

'Tastes the way I'd imagine Mexican food would, layered with colour and heat.  Great on a very hot day.' Retired writer.

 

Tips:

1.  The corn can also be cooked on a grill or barbecue

This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.