This is a light, delicious salad. Perfect for summer or to balance out heartier foods, like the veggie chili pictured here. If you like things with a bit more bite, add some cayenne pepper. If you have time prepare everything but the avocados the day before letting the cilantro, tomatillas, and lime juice all meld together. Just make sure to keep the corn separate until right before serving (it has a tendency to absorb and neutralize the lime juice making it a bit bland).

Ingredients

  • 4 ears fresh bi-color corn
  • 1/4 C chopped red onion
  • 4 tomatillas, chopped
  • 1/2 C fresh, chopped cilantro
  • juice from 3 limes
  • 2 t salt (to taste)
  • 4 ripe avocados

Directions

Microwave the corn for about 5 minutes with the husk still on. Allow to cool. Take off the husks and cut the corn from the cob. Add the other chopped vegetables. Mix in the lime juice and salt. Put in the refrigerator.

Right before serving, chop up the avocados. I like to score a half with a knife and then scope out the pre-cut pieces with a spoon. Mix everything together and serve.

Yields: 10 side servings

Posted by laurel under recipes , salads