Monday, August 26, 2013

Southwestern Salad with Roasted Corn and Avocado


Avocado Dressing:
  • 1 lime
  • 1 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1 cup chopped cilantro
  • 3 cloves garlic
  • 1 chopped Anaheim pepper (mild Hatch green chili)
  • 1/2 cup chopped red bell pepper
  • 1 Tbsp sea salt
  • 1 Tbsp cumin
  • 1 medium avocado

Combine above ingredients in a food processor and puree.  Set aside in the refrigerator for several hours or over-night to let flavors meld together.

Corn Medley:
  • 4 ears of sweet corn, shucked and cleaned
  • 1 medium red onion, chopped
  • 1 chopped Anaheim pepper (mild Hatch green chili)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 Tbsp sea salt

Grill corn over high heat until kernels brown evenly on all sides.  Remove from heat and let cool to room temperature.  Cut the kernels off of the cob.  Add butter and oil to large sauce pan and bring to medium high heat.  Add the red onion and cook for about 5 minutes until translucent.  Add peppers and cook another 5 minutes.  Add salt, then corn.  Cook 10 minutes more, then remove corn medley from heat and let cool to room temperature.

  • 3 hearts of romaine lettuce torn into bite-size pieces
  • 1 cup crispy tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 1 cup cherry tomatoes sliced in half long-wise
  • 1 tsp salt
  • 1 tsp pepper
  • 1 avocado, sliced

Toss tomatoes with salt and pepper, then set aside.  Toss romaine with avocado dressing until thoroughly coated (don't over-do it!).  Add cheese, tomatoes, tortilla strips, several large spoonfuls of corn medley, and sliced avocado.

This salad tastes great with anything grilled.  Enjoy!
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1 comment:

  1. Great timing! Next week, I will start creating a new set of food catering variety. All I learned from here would be applied on my preparation and cooking skills. You don't know how much you inspired and challenged me. Keep it up!


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