MEXICAN CORN SALAD
All Fired Up!
by Margaret Howard
Fresh, colorful and simple, this salad is the essence of summer. It is best made a few hours ahead of time. Plan burgers, steak or chicken on the grill to keep the rest of dinner preparation simple.
Makes 6 servings.
• 8 ears of corn, husked and blanched or 1 pkg (1 kg) frozen corn niblets
• 2 large firm field tomatoes, cubed
• 1/2 each: small sweet green and red pepper, diced
• 1/2 ripe avocado, diced
• 3 green onions, sliced
• 2 medium cloves garlic, minced
• 1/3 cup cider vinegar
• 1/4 cup extra virgin olive oil
• 1½ tsp ground cumin
• 1/2 tsp each: chili powder,
• salt and freshly ground pepper
• 1/4 cup chopped fresh cilantro
1. With sharp knife, cut kernels from cobs to make 4 cups. In large saucepan, cook corn, covered, over medium heat in lightly salted water for 10 minutes or until tender or cook frozen corn according to package directions. Drain and cool slightly.
2. Gently stir in tomatoes, green and red pepper, avocado, onions and garlic.
3. For dressing: Whisk together vinegar, oil and seasonings. Pour over corn mixture. Stir in cilantro; toss to combine. Cover and refrigerate for several hours to allow flavors to develop.
TIP: The best way to remove corn from the cob when you want whole kernels is with a very sharp knife. First, dip the ear in boiling water for a minute or two; then hold it under cold running water to "set" the milk so it does not spurt when you are cutting off the kernels. Hold the ear, tip end up in a bowl. Cut down the ear, removing a few rows at a time. You will get about 1/2 cup kernels from each ear of corn.