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Corn Avocado Salad

Ed, myself and a mangy group of friends used to head up to Yuba Gap every summer to roll around in the dust, fish and drink beer. Later we started to invite girls, and then wives. The trips became more civilized and the food became more palatable. Ed made this recipe the first year Tammy joined us up in the mountains.

This is an easy recipe is for any party or BBQ. Cut the recipe by 1/3 to serve as a side for two people.

Servings 8

Notes 

Fresh corn must be prepared one hour before mixing salad. 

Salad must chill for at least one hour before serving.

Ingredients

  • 1 Lb Fresh roasted corn (Ears of corn roasted on a grill until you can see burn marks on corn, cool before using, or, 1 lb package frozen corn)
  • 3 Haas Avocados
  • Juice from 3 Limes
  • 1/2 Bunch of Cilantro
  • 1 Tsp Red Pepper Flakes
  • Salt and pepper to taste

Instructions

  1. If using fresh corn prepare corn one hour in advance. Roast 6 ears of corn on a grill on low heat for 20 minutes, you should see nice burn marks. Cool before stripping the corn. 
  2. Cut up the avocado in small slices, no bigger than 1/2".
  3. Mix with thawed frozen corn or roasted corn kernels.
  4. Coarsely chop cilantro and add to mix.
  5. Add juice from three limes.
  6. Add teaspoon of red pepper flakes.
  7. Stir well.
  8. Cool in fridge for an hour. Serve cold.

Chef - Ed Castro
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