Time: 55 min.
Complexity: easily
Servings: 8

A salad of grilled corn, avocado, red onion, and fresh chili peppers, dressed with creamy guacamole and tart tomatillos, is served as an appetizer or side dish with meat. It's also a great complement to meat when making tacos or burritos.

Ingredients:

Guacamole with tomatillo

• 3/4 cup coarsely chopped fresh cilantro
• 6–8 tomatillos, peeled and coarsely chopped (about 200 g)
• 2 cloves garlic, crushed, peeled and cut into quarters
• 1 avocado, halved, pitted, peeled and cubed
• Half a jalapeño, coarsely chopped, with seeds
• Half an onion, coarsely chopped
• Juice of 1 lime
• 1 tsp ground cumin
• 1 teaspoon of salt

Roasted Corn Salad

• 6 ears of fresh corn, husked
• 2 tbsp canola oil, to coat corn
• Juice from 3 limes
• 1 ripe avocado, diced
• 1 Fresno pepper, seeded and finely diced
• Half a small red onion, finely diced

Tomatillo dressing

• 0.5 cup mayonnaise
• 1 tbsp hot sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 cup chopped fresh cilantro
• 3/4 cup crumbled cotija cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, Avocado, Fresno pepper, guacamole sauce, ground cherries, Cotija cheese, cumin

We recommend

Preparation:

Step 1
• Guacamole:
  
  Combine cilantro, tomatillos, garlic, avocado, jalapeño, onion, lime juice, cumin, and salt in a food processor or blender and blend until smooth. Set aside 1/2 cup of guacamole for dressing, and eat the remaining guacamole as a snack.
Step 2
• Roasted Corn Salad:
  
  Heat a grill pan over high heat. Brush or rub each ear of corn with canola oil and season with salt and pepper. Grill the corn until golden brown, 2–3 minutes per side. Set aside to cool slightly, about 5 minutes. Stand each ear upright in a wide, shallow bowl and trim the kernels with a knife.
Step 3
• Combine corn kernels, lime juice, avocado, Fresno chili and red onion in a large bowl.
Step 4
• Tomatillo dressing:
  
  Combine mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder, and cumin. Add the dressing to the corn salad and toss to combine.
Step 5
• Add cilantro and crumbled cotija cheese and season with salt.
Step 6
• For serving:
  
  Divide the salad among small bowls, drizzle with lime juice and serve with a spoon.

Votes: 3