Roasted Corn Salad With Tomato And Avocado Food

TOMATO, ROASTED CORN, AND AVOCADO SALAD

Steps:

• Rub 1/2 to 1 tablespoon of Corn (2 ear) on the Salt (to taste) and Olive Oil (2 tablespoon), and season with Ground Black Pepper (to taste) and Jalapeño Pepper (1).
• Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).
• Make the dressing. Mince the Rice Vinegar (1 teaspoon), and combine with Olive Oil (2 tablespoon) and Garlic (1 clove) in a small bowl.
• Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.
• Squeeze the Lime (1 tablespoon) into the avocado, and stir gently to combine.
• Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.
• Peel the skin off the jalapeno and mince.
• Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 tablespoon), tomato, Shallot (1), Grape Tomatoes (1 pint), Scallion (1 tablespoon), and the dressing.
• Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

TOMATO, AVOCADO AND GRILLED CORN SALAD

Steps:

• Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

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.

AIDA'S CORN, TOMATO AND AVOCADO SALAD

Steps:

• Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
• Photography by Kate Sears

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

AVOCADO, TOMATO & CORN SALAD/SALSA

Steps:

• Mix the first 5 ingredients together.
• Add avocado, onions, corn and tomatoes. Toss into dressing.
• Season with salt and pepper.
• Let sit for 30 minutes, toss and enjoy!