Corn & Avocado Salad

I make a lot of different side dishes with corn during the summer (like this and this) and this recipe is another winner. Salads are a great side because you can make them first without worrying that they'll get too cold while everything else is cooking. And unlike salads with tender lettuces, this one won't wilt or get soggy while it sits. I bought all the ingredients for this simple dish at my farmer's market, but it could certainly get doctored up with some red onion, goat cheese, cilantro, or anything else that you'd like to put in. I like the balance between the crunchy corn kernels and creamy avocado and think it would pair well with Mexican food.


Corn & Avocado Salad:

• Cut off the kernels from 3 large ears of corn and discard cobs.
• Heat 1 tbsp. olive oil in a large skillet and add in 3 cloves minced garlic and 1 minced jalapeno pepper.*
• Cook until fragrant and softened, about 2-3 minutes, then add in the corn and season with salt and pepper.
• Cook for another 2-3 minutes, or until corn loses its raw flavor, then turn off the heat and let cool.
• Transfer cooled corn mixture to a bowl and toss with 1 thinly sliced avocado, the zest and juice of 1 lime, and 1 tbsp. olive oil.
• Check for seasoning, divide into bowls or onto plates, and serve.

Serves two-four (side dish)

*Remove the seeds if you like it less spicy.