A lively, bright side dish that goes well with any grilled main course.
Keyword avocado, corn, tomatoes
Prep Time 20minutes
Total Time 20minutes
3earscorn on the cobkernels cut from the cob
1cupred cabbagesliced thin and chopped
1serrano or jalapeño pepperstemmed, seeded and finely diced
3scallionstrimmed, light green and white parts only, thinly sliced
1/2red bell pepperseeded, medium dice
1mediumtomatoseeded, medium dice
1/2of a Florida avocado or 1 whole Haas avocadoaka skinnycado, peeled, seeded, diced
1limezested and juiced
1/2teaspoonground chipotle powder
salt and pepper to taste
In a large bowl combine corn, cabbage, serrano peppers, scallions, bell pepper, tomato and avocado. Toss to combine.
For dressing: combine all ingredients except salt and pepper in a small bowl. Whisk until emulsified. Add salt and pepper to taste.
Pour dressing over the salad and toss to combine well. Serve.
Because this salad has so many crunchy vegetables, it can hold up to the dressing without wilting as quickly as a green salad. Therefore, you can make this a few hours in advance and it will stay crunchy.