Author Notes
This is an extremely flavorful and colorful salad. The lime lightens up the blackened aspects of the corn, while the pepper adds a kick of spice. The tomato and avocado help build its body, while the grilled green onion offers a unique flavor. There are a lot of greens, and yellows in this salad, making it a great summer addition! Enjoy! —LauraMychal
Ingredients
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4
Corn Cobs
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1
Pasilla Pepper
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1
Avocado
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2 sprigs
Green Onion
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1 cup
Heirloom Tomato
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1
Lime
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1 teaspoon
Sea Salt
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1 teaspoon
Fresh Ground Black Pepper
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2 tablespoons
Olive Oil
Directions
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Put the husked corn cobs, green onion, and pepper on the outer edges of a hot grill. (Or over the flame on your stove)
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Thoroughly blacken the edges, turning as they cook. They shouldn't be totally blackened, but definitely give them a good char.
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Let them cool to the touch, then cut the kernels of the cobs, roughly chop the pepper, and the green onions (include the bulbs, discard the roots).
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Add these to a medium sized bowl. Chop the tomato and add that too.
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Zest and juice the lime adding them to the mix. Add salt, pepper, olive oil.
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Mix. Finally chop the avocado and add that as well, then mix lightly retaining the structure of your avocado.
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