Cooking Instructions
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Step 1
Rub 1/2 to 1 tablespoon of
Olive Oil (30 mL)
on the
Corn (2 ears)
and
Jalapeño Pepper (1)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).
Step 3
Make the dressing. Mince the
Rice Vinegar (5 mL)
, and combine with
Olive Oil (30 mL)
and
Garlic (1 clove)
in a small bowl.
Step 4
Pit the
Avocado (1)
by cutting it in half and removing the seed. Then score and scoop out the avocado.
Step 5
Add the juice from
Lime (1/2)
into the avocado, and stir gently to combine.
Step 6
Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.
Step 7
Peel the skin off the jalapeno and mince.
Step 8
Mix the corn, Avocado, Jalapeño Pepper,
Fresh Cilantro (as needed)
, tomato,
Shallot (1)
,
Grape Tomatoes (305 g)
,
Scallions (2 g)
, and the dressing.
Step 9
Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.
