[image by Smaku via Flickr Creative Commons]
This recipe is something that my husband requests seemingly any chance he gets. It’s full of so many delicious things that we end up just eating it with chips or tortillas for dinner.
- 4 ears of corn, roasted (you can either do this on the grill, in the oven, or on your stove burner if you have a gas oven)
- 1 avocado, diced
- 2 tomatoes, diced
- 1 red onion, diced, soaked in water, and drained. Soaking the diced red onion in water before you add it to the salad cuts down on how strong the onion can be. If you like it really strong omit this step, but I think it mellows the flavor nicely.
- 1 lime
- 1 red pepper, diced
- 1 clove of garlic, minced
- 1 jalapeno, chopped finely. I remove most of the seeds and ribs to make it less spicy but keep them in if you like your foods spicier.
- 4 oz. of queso fresco or your favorite mexican style cheese
- olive oil
- sweet paprika
- salt and pepper
The only work involved with this recipe is the roasting and chopping. Once everything is prepared add about a tablespoon of olive oil, the juice of your lime, garlic, and your spices to the bottom of your bowl. Mix everything together and taste; add more of any element to taste. Next, hold your ear of corn upright in your bowl. Hold onto the end and, using a sharp knife, cut away all of the kernels. Add in the rest of your ingredients, except for the avocado. Toss to coat with your dressing. Then carefully fold in your diced avocado-you want it to stay nice and green and un-mushed.
Serve with tortilla chips. Sometimes (if I’m feeling extra fancy) I’ll mix up some masa harina, a corn flour, to make golden corn fritters.
I know that summer is over……that was hard to say….but this recipe can make it feel like summer any time of the year. For the winter months without fresh sweet corn, buy a bag of frozen corn and stick it in the oven to roast. It’s not quite the same but when February winds are chilling my bones, this can really warm me up!