This recipe is from Mark Bittman's How to Cook Everything. Everyone enjoys this, I end up making it just about everytime we grill in the summer (which is a lot).
Corn Salad with Avocado
2T oil (recipe says corn, I use vegetable)
4-6 ears corn, stripped of kernels (2-3 C)
1 small red onion, diced
1/2 red bell pepper, diced
1 t mild chile powder
1 medium tomato, seeded and chopped
1 medium ripe avocado, diced
S&P to taste
juice of 2 limes
1/2 C chopped cilantro leaves
Put oil in large skillet and turn to high heat. When oil is hot toss in the corn. Let it sit for a minute then stir or shake pan to toss the corn. Brown for about 5 minutes then turn off the heat stir in onion, pepper, chile powder, salt, and pepper.
Cool for a few minutes then toss in remaining ingredients. Serve hot, warm, or at room temperature.
My notes:
This recipe is hard to mess up, it's very forgiving. I love cumin, so I always add cumin to this. I prefer to grill the corn and then lightly heat in a pan w/the pepper, onion, chile power, salt, pepper, and cumin. This recipe serves 4, but I just keep adding stuff til I think it's enough for however many people I have. Cutting the corn off the ear can be tricky, my Mom stands the ear up in a bowl and cuts from the top down. Most of the kernels stay in the bowl. This probably goes without saying, but it does not keep well b/c of the avocado.
