Charring the corn brings out the sweetness!
I’ve got a bright, colorful salad that’s perfect for Labor Day, made with summer corn. With a combination of heirloom tomatoes, garden-grown jalapeno peppers and fresh lime juice, this salad comes together quickly, and has all the textures that make a dish sing: crunch from the bell pepper, creaminess from the avocado, sweetness from the corn and a little heat from the jalapenos.
The dressing is made with fresh lime juice, garlic and olive oil, then seasoned with chipotle Chile powder. The salad can be served all by itself on a buffet table, as a topping with roasted fish or grilled chicken, as a side dish, or even alongside salty tortilla chips for dipping.
I hope it will become a mainstay on your table, as it has on mine. The key is to season the salad well with plenty of salt and pepper, and don’t skip tossing the avocados in lemon juice to keep them from turning brown. Watch WTOC Morning Break – Labor Day 2024 I got to share this recipe with WTOC Morning Break viewers – check out how easy it comes together!
Tex-Mex Corn and Avocado Salad Yield: 6 servings
Ingredients: • 3 ears corn, shucked • Kosher salt and freshly ground black pepper • 1 pint heirloom cherry tomatoes, halved • 1 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 (about 3 limes) • 2 tablespoons olive oil • 1 teaspoon minced garlic • 1/4 teaspoon chipotle chile powder • 2 ripe Hass avocados, large-diced • Juice of 1 lemon • 2-3 sprigs of cilantro, minced Directions: Grill the corn for 5 to 7 minutes, until chargrill marks begin to form, and kernels are tender. Cool for 5 minutes and cut the kernels off the cob. 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 the avocados to the vegetables, sprinkle with salt and black pepper, and carefully fold together without breaking up the avocados. Sprinkle again with salt and top with cilantro. Serve cold or at room temperature.
Serve the salad as a topping for grilled chicken or fish for a Some Kinda Good accompaniment.
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Author and private chef Rebekah Faulk Lingenfelser with her two books.
Rebekah Faulk Lingenfelser is a five-star private chef, speaker, culinary TV personality, and author of Unique Eats and Eateries of Savannah and the bestselling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About!
Featured in Forbes, on Food Network, and on ABC, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. A member of Georgia Grown and the Women’s Food Alliance, where she serves on the advisory board of the coastal Georgia chapter, Rebekah has been the Statesboro Herald food columnist for more than a decade. She is also a food contributor for Southern Soil, Discovering Bulloch and Effingham Living magazines. Connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
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