Curried Corn Salad In Avocado Boats Annettes Food

CORN AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
• Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
• Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

CURRIED CORN SALAD IN AVOCADO BOATS-ANNETTE'S

Steps:

• 1. In a bowl, combine mayonnaise, sour cream, mango chutney, curry powder, salt, and black pepper. Stir well.
• 2. Add corn, red bell pepper, and red onion. Stir to coat.
• 3. Cut avocados in half and salt and pepper to taste. Scoop even amounts of the mixture into each avocado half and sprinkle with cilantro. Enjoy!
• 4. ***The idea is to eat them sort of like a grape fruit. Scoop down into the avocado and pull up some of the flesh along with the curried corn salad. YUM!***

CORN, AVOCADO AND CUCUMBER SALAD

Steps:

• In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
• Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
• To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.