Charred Corn Salad With Jalapenos & Avoc
Source of Recipe
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List of Ingredients
Add the avocados just before serving.
INGREDIENTS:
5 ears of corn
2 jalapeno chiles
2 green onions, minced
1/2 cup diced red onion
2 tablespoons minced cilantro
Juice from 1 lime
1 tablespoon flavorful olive oil
Salt to taste
Freshly ground black pepper to taste
2 avocados
Heat a heavy skillet, preferably cast-iron. While the skillet is heating, place one ear of corn in a deep bowl and, with a paring knife, slice off the kernels. Repeat with the remaining ears. Add the kernels to the skillet and char them until they become slightly blackened. The natural sugars in the corn will help them char in about 5 to 8 minutes depending on the skillet. Move the kernels to one side of the pan. On the other side, place the chiles, char them until slightly blackened. Remove the corn kernels to a bowl. Place the blackened chiles on a cutting board to cool.
Hold the jalapenos by the stem and slice lengthwise. Discard the stem and seed pod. Dice. Add the chiles to the corn along with the green onions, red onion and cilantro. Stir in the lime juice, olive oil, salt and pepper.
At the last minute, cut the avocados in half, discard the pits. Use a large spoon to lift out each avocado half. Dice and fold into the salad.
Serves 6-8
PER SERVING: 154 calories, 3 g protein, 17 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 54 mg sodium, 5 g fiber.
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