| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 ears corn, preferably yellow, shucked
- Kosher salt and freshly ground black pepper
- 1 pint heirloom cherry tomatoes, halved through the stem
- 1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
- 1/2 cup medium-diced red onion
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1 1/2 teaspoons grated lime zest
- 1/4 cup freshly squeezed lime juice (3 limes)
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon chipotle chile powder
- 2 ripe Hass avocados, large-diced
- Juice of 1 lemon
Instructions
- Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
- In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 569 mg |
Reviews
This recipe was fantastic! And who am I to make modifications to the queen’s recipe, but I did just that!! I substituted Poblano for Jalapeño (less spicy), and also substituted a shallot for the red onion. Then I decided to “roast” the corn in a cast iron skillet, and caramelized the poblano as well as 1/2 the red pepper and shallot! Oh! And I added Cotija to give it a “street corn vibe!!” Was delicious!
This is one of my favorite salads! I love the flavorful and colorful delicious healthy salad.
This salad is delicious. Since it is February, I used a bag of thawed frozen corn. In the summer I will try it again using fresh. Thanks Ina!
Absolutely amazing. As good sweet corn this time of year is not available I used frozen corn and charred it first. I also added cilantro which I think it needs. It was so good my family could not get enough. Definitely will be making again and again.
This recipe is delightful 😉
I was a little concerned this was not going to be flavorful enough for my tastes, no vinegar, few spices….BUT it is delicious! All the beautiful fresh ingredients stand on their own, fresh, light, perfect for summer. I was willing to try it as Ina is my favorite chef, her recipe’s rarely disappoint. Try her grilled panzanella too, yum!
Easy and delicious!
Delicious! Perfect for my Cinco de Mayo party! Sorry, Ina- I know you hate it- but I had to add cilantro! Will definitely make this again.
GREAT SALAD. THE ONLY THING I DID DIFFERENTLY WAS ADD A DRIZZLE OF AGAVE SYRUP.
Wonderful flavorful addition to any meal. The better the corn the better the flavor!