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.

Use a ripe yet firm avocado and stir gently unless you want a guacamole texture. The lime and Tajín chili powder 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

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

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

½ tsp (to taste) sea salt

2 Tb (to taste) fresh cilantro leaves

Juice of one lime

chili powder or Tajín (chili powder with salt and lime)

Boil corn until done, about 10 minutes. Let cool. You can do this ahead of time. Using a large sharp knife on a cutting board, strip the kernels off the cobs.

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

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Watermelon Avocado Salad – ensalada de sandia y aguacate

avo watermelon salad ingredients
This refreshing salad is a perfect match for spicy dishes. I was inspired by Mexican street vendors who sell watermelon and corn topped with salt, lime juice and chili powder.

Serves 4

2 cups cubed seedless watermelon

1 large firm but ripe avocado, cubed

¼ cup cilantro leaves.

½ cob boiled or roasted corn kernels

Dressing:

juice of 1 lime

sprinkle of cayenne or hot chipotle chili powder

¼ tsp salt to taste.

Combine watermelon, corn and cilantro. Gently stir in avocado. Squeeze lime over salad, sprinkle cayenne or chipotle powder and salt, mix well. Serve immediately.