Ensalada de Tomate y Maíz

Ingredientes

• 4 ears of corn (~3 cups of corn kernels)
• 1 tablespoon olive oil
• 1 pint cherry or grape tomatoes, halved or quartered
• 1 avocado, diced
• 2 green onions, diced
• 5 sprigs cilantro, removed from stems (Substitute fresh basil if desired)
• 1/4 cup olive oil
• 1 lemon or lime, juiced (Substitute 1/8 cup apple cider vinegar if desired)
• 1/4 teaspoon salt
• 1/8 teaspoon red chili flakes (optional)

Preparación

1. 1

   --- Pan-Sear Corn: ---

2. 2

   Shuck corn, and cut kernels off the cob.Tip: Place a chef's knife lengthwise along one side of the cob. Cut the kernels along that side off in one cut, and then rotate and repeat.

3. 3

   Heat 1 TB oil over medium heat in a heavy-bottom pan. When the oil is hot, add the corn. Let the corn sear until it begins to brown, about 10 minutes. Remove corn from heat.

4. 4

   --- Prepare Salad: ---

5. 5

   While corn sears, add the remaining salad ingredients to a large bowl. Whisk together the vinaigrette ingredients.

6. 6

   Add the corn to the salad, and toss with the dressing. Serve immediately.

7. 7

   --- Make Ahead: ---

8. 8

   Everything except the avocado can be prepared up to one day ahead of time. Wait until serving to cut the avocado, and to add the dressing to the salad.