Corn and Tomato Salad
Easy Corn and Tomato Salad with Avocado and Tangy Dressing
Ingredients
- 1.5 lb/680g Ripe Tomatoes sliced into wedges
- 2 ears corn
- 1/2 medium red onion sliced thin
- 1/4 cup cilantro leaves chopped
- 3oz/85g feta cheese optional
- 2oz/60ml lime juice
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp olive oil
- 2 small green chiles
- 1 avocado
Instructions
- Remove the husk and silk of the corn. Break off the bottom stalk. Try to get as much of the silk off as possible, otherwise you’ll be flossing. You can try a vegetable brush, but you can get most of it off with your hands.
- To cook the corn, you can boil or grill it. The fastest way is to put the corn on a plate, sprinkle with a little water, cover with another plate and cook for 4 minutes for the 2 ears of corn. To save time, prepare the other ingredients while the corn is cooking.
- To take the bite out of the sliced red onion, pour cold water on top and leave for 10 minutes. Drain and set aside.
- Deseed the chilis and mince them. Use only 1 chili if you don't want much heat.
- When the corn is cool enough to handle, stand it up and cut straight down to get all the kernels off.
- For the dressing, juice fresh limes. Add salt, sugar, olive oil and the minced green chilis. Whisk it and the dressing is ready.
- To a large bowl, add the tomatoes, corn, sliced red onion, chopped cilantro leaves and feta cheese if using, cut into small cubes or crumble.
- Cut the avocado last so it doesn’t turn brown. Take the pit out, use a cloth, it’s safer to get it off your knife. Slice it into cubes. Scoop it out with a spoon right into the bowl.
- Pour the dressing on. Mix it well and give it a taste. Add more salt if you like.
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