This is one of the most versatile summery recipes ever: You can serve it in lettuce cups as a fabulous salad, or on top of just about anything, including burgers, wedges of baked sweet potato, or corn cakes–the possibilities for great flavors and good nutrition are endless!
Avocado has great skin-nourishing properties, and corn is rich in cancer-fighting ferulic acid. Add some orange zest, lime juice, and fresh cilantro and you have one tasty and nutritious dish.
2 tablespoons olive oil
6 ears corn, silks and husks removed
2 poblano chiles or 2 medium red bell peppers (wear gloves when handling chiles)
1 medium sweet onion, halved
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons orange juice
1 teaspoons grated orange zest
1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
2 large or 4 small avocados
1. Rub some of the oil over the corn, chiles, and onion.
2. Place a grill-rack directly above medium-high heat. Place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times, until lightly charred.
3. Cut the kernels off the cobs, coarsely chop the onion, and place the corn and onion in a medium-sized bowl.
4. Remove the stems and seeds from the chiles, dice them, and add them to the bowl.
5. In a screw-top jar, combine the remaining olive oil with the cilantro, lime juice, orange juice, orange zest, salt, and pepper. Shake vigorously and pour the mixture over the vegetables.
6. Remove the pits and skins from the avocados, cut into 1/2-inch cubes, and add them to the bowl. Toss all ingredients together. Refrigerate or leave at room temperature for 1 hour for the flavors to meld.
Adapted from Corn, by Olwen Woodier (Storey Books, 2002). Copyright (c) 2002 by Olwen Woodier. Reptrinted by permission of Storey Books.
Adapted from Corn, by Olwen Woodier (Storey Books, 2002).