corn-avocado salad
Recipe type: salad
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons corn oil
  • 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
  • 1 small red onion, chopped
  • ½ red bell pepper, cored, seeded, and chopped
  • 1 teaspoon mild chile powder, like ancho
  • Salt and freshly ground black pepper
  • 1 medium tomato, peeled, seeded, and chopped
  • 1 medium ripe avocado, pitted, peeled, and chopped
  • Juice of 2 limes, or more to taste
  • ½ cup chopped fresh cilantro leaves, more or less
  1. Put the oil in a large skillet (per Bittman, cast iron is good here but anything will do) and turn the heat to high. When the oil is very hot but not yet smoking, toss in the corn. Let it sit for a minute or so, then stir or shake the pan; brown the corn a bit, 5 minutes or less, then turn off the heat and stir in the onion, pepper, chile powder, salt, and pepper.
  2. Cool for a few minutes, then toss with the tomato, avocado, lime juice, and cilantro. Taste, adjust the seasoning, and serve hot, warm, or at room temperature (I served warm -- perfect!). Makes 4 servings.
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