Summer Corn Salad

Today’s the first official day of summer, and it’s a scorcher! I made a corn salad to cool  off.

I’ve had a version of  this with black beans, but I like pintos better.  My husband Jesus says leave out the beans altogether. You do what you want.

Add salsa and tajin to taste, or not at all.

Use a ripe yet firm avocado and stir gently unless you want a guacamole texture. The lime and Tajín (chili powder with salt and lime) add zing.

Eat as a salad or as a dip with tortilla chips.

Serves 3:

3 cobs of corn

1 avocado – ripe yet firm

1 red bell pepper

handful of cherry tomatoes. Halve any larger ones.

2 Tb (to taste) fresh cilantro leaves

Juice of one lime

3 Tb (to taste salsa), such as salsa casera (optional)

¼ cup Frijoles pintos (Mexican pinto beans) (optional)

Tajín  (optional)

Directions:

This image has an empty alt attribute; its file name is img_2760-1.jpg

I microwave the corn in the cob. Run water over the corn  and place on a plate with a paper towel over them. Microwave for 5 minutes on high. You may need to do one or two at a time. If you don’t have a microwave, boil the corn about 10 minutes. Let cool. You can do this ahead of time and refrigerate. Using a large sharp knife in a large bowl, strip the kernels off the cobs.

Chop red pepper, and cilantro leaves and stir into corn. Stir in beans and  salsa if desired,  and squeeze in lime juice. Slice the avocado and gently stir in or it will smoosh! Sprinkle with Tajín if desired.