Description
Serve this Mexican-inspired corn dish as a salad, or as a “salsa” with tortilla chips.
Ingredients
Scale
- 3 ears of corn, husks and silks removed* (see note below)
- 1 tablespoon avocado oil (or another neutral oil)
- Fine sea salt and freshly ground black pepper, to taste
- 1 medium ripe avocado, diced
- 1 cup cherry or grape tomatoes, halved*
- 1 cup roughly chopped cilantro*
- 1/4 cup finely diced red onion (about 1/4 medium onion)
- 1/4 to 1/2 teaspoon chipotle chili powder*
- 3 tablespoons lime juice (from 1 to 2 limes)
- 1 tablespoon extra virgin olive oil
Instructions
- Start by cutting the kernels off the corn cobs: lay the corn on your cutting board, secure it with your non-dominant hand (keeping your fingertips out of the way), and cut the kernels off by running a sharp knife down the cob.
- Heat the avocado oil in a large cast iron skillet over medium heat. Add the corn with pinches of salt and pepper. Cook, stirring occasionally, until the kernels are nicely browned, 6 to 8 minutes.
- Combine the remaining ingredients in a large mixing bowl and add the corn, plus 1/4 teaspoon salt and pepper. Toss to combine. Taste and adjust seasonings, if needed. Serve immediately.
Notes
- If corn is not in season, substitute with frozen corn (not canned) – a 12-ounce bag is roughly the equivalent of 3 ears of corn.
- If you want to substitute with vine tomatoes, you’ll need about 1 heaping cup chopped tomatoes.
- If you don’t like cilantro, substitute with about 1/2 cup torn basil. I do not recommend parsley or dill here.
- I recommend chipotle or ancho chili powder. (Note: this is not “chili seasoning mix”.) It can be a bit spicy, so start with 1/4 teaspoon and work your way up if desired. If you don’t have chili powder, sub with smoked paprika for a similar effect.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 175
- Sodium: 112 mg
- Fat: 10.3 g
- Carbohydrates: 21 g
- Fiber: 4.5 g
- Protein: 3.2 g
