Ingredients with Measurements:
- 4 ears of corn, shucked
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn on a baking sheet and roast for 20-25 minutes, turning occasionally, until the kernels are lightly browned.
3. Remove the corn from the oven and let it cool for a few minutes.
4. Cut the kernels off the cob and place them in a mixing bowl.
5. Add the diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro to the mixing bowl.
6. Drizzle the olive oil and lime juice over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 170
Fat: 11g
Carbohydrates: 18g
Protein: 3g
Fiber: 5g
Sugar: 5g
Sodium: 10mg
Substitutions for ingredients:
- You can use frozen corn instead of fresh corn.
- You can use red pepper instead of cherry tomatoes.
- You can use green onion instead of red onion.
- You can use parsley instead of cilantro.
Variations:
- Add some diced jalapeño or serrano pepper for some heat.
- Add some crumbled feta cheese for some tanginess.
- Add some black beans or chickpeas for some protein.
Tips and tricks:
- To make this salad ahead of time, roast the corn and prepare the other ingredients, but don't mix them together until just before serving.
- You can also grill the corn instead of roasting it for a smoky flavor.
- Make sure to use a sharp knife to cut the kernels off the cob.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with some extra cilantro leaves or lime wedges.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with some crusty bread or tortilla chips.
Troubleshooting advice:
If the salad is too dry, add some more olive oil and lime juice.
Food safety advice:
Make sure to wash all the vegetables before using them.
Food history:
Corn has been a staple food in many cultures for thousands of years.
Flavor profiles:
This salad is sweet, tangy, and refreshing.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
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