Corn, Avocado, and Tomato Salad
Recipes by Chef Steph
Corn, Avocado, and Tomato Salad
Whip up this simple salad with fresh summer veggies from your garden.
ingredients
Corn, Avocado, and Tomato Salad
- 3 - ears corn, preferably yellow, shucked
- - Kosher salt and freshly ground black pepper
- 1 pint - heirloom cherry tomatoes, halved through the stem
- 1 cup - crystallized ginger, chopped
- 1 - Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
- 1/2 cup - medium-diced red onion
- 2 - jalapeño 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 chili powder
- 2 - ripe Hass avocados, large-diced
- - juice of 1 lemon
- 8 cups - fresh blackberries
- 8 cups - peeled, sliced peaches
- 3 cups - sugar
- 3/4 cup - all-purpose flour
- 1/2 teaspoon - ground cinnamon
- pinch - salt
Prep time15 minutes
Cook Time10 minutes
Serves6 to 8
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 jalapeño peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chili 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.
