Best Recipes: Avocado and Roasted Corn Salad with Cumin Dressing

From The Culinary Center of Kansas City’s
BEST RECIPES
First Collection

Avocado and Roasted Corn Salad with Cumin Dressing

Whavocado on blacken summer is in full swing and corn is at its height of sweetness and flavor, this salad shines! Make sure the avocados are ripe and buttery. Served with fresh bread, summertime eating doesn’t get any better!

DRESSING:

  • ¼ cup olive oil
  • 1-1/2 tablespoons lime juice
  • 1 teaspoon freshly ground cumin
  • 1 teaspoon honey
  • ½ cup chopped fresh cilantro
  • Salt and pepper to taste

SALAD:

  • 2 cups golden corn, fresh or frozen (do not thaw)
  • 2 medium avocados (ripe, but firm), peeled, seeded and diced
  • 1 red bell pepper, finely diced
  • Fresh hot chili pepper (such as jalapeño or seranno), finely diced
  • 6 cups mixed baby lettuces
  • Cilantro leaves, for garnish

DIRECTIONS:

For the dressing, combine all ingredients in a container with a tight-fitting lid. Cover and shake well to blend. Set aside.

Preheat oven to 450 degrees. On a small baking sheet, roast corn until fragrant and slightly charred, about 10 minutes. Remove from oven and cool. In a medium bowl, combine corn with avocados, bell pepper and hot pepper. Add dressing and toss very gently, just to cover. Serve on a bed of baby lettuces; garnish with fresh cilantro leaves.

Makes 4 servings

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s