Ingredients
- 1/4 red onion, diced
- 2 Tablespoons olive oil or avocado oil, divided
- 2 ears of corn, shucked, washed and cut off of the cob
- 1 cup cherry or grape tomatoes, cut in half
- 1 jalapeño pepper, stem and seeds removed and chopped into small pieces
- 1 lime- washed, zested and juiced (to yield about 2 Tablespoons lime juice)
- 1 teaspoon agave or honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ancho chili powder (or your favorite)
- dash of salt, as desired to taste
- dash of black pepper, as desired to taste
- 1 ripe avocado, pit removed, peeled and chopped into bite-size pieces
- 2 Tablespoons fresh cilantro (or basil works well too), chopped
Preparation
- Place chopped red onion in a small bowl of ice water and allow to sit while preparing other ingredients.
- Warm 1 teaspoon of the olive oil in a skillet over medium heat. Add the corn and cook until a little browned and crisp/tender, about 4-5 minutes. Remove from heat and allow to cool. Leftover cooked corn works well here too!
- In a medium bowl, add the lime zest, lime juice, agave, cumin, ancho chili powder, and remainder of the olive oil. Stir well to combine then season with salt and pepper as desired. Drain the onions and blot with a lint-free dishtowel or paper towel to remove excess water. Add onions to the dressing in the bowl. Add the tomatoes, jalapeño and corn. Toss to combine. If serving soon, add the avocado, if not - add just before serving to maintain the bright green color. Add chopped cilantro (or basil - or both if you's like). Taste and check seasoning. Store covered in the refrigerator until ready to be enjoyed. This can be served on a bed of lettuce or spinach but wait to do that until just before serving as the lettuce will become soggy.
Categories
- Lunch
- Salad
- Side Dish
- Grain
- Vegetable
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegan
- Vegetarian
- MHealthy