July 21, 2010

Vibrant Corn Salad with Jalapeño Vinaigrette

6 ears of corn worth of kernels (cooked and cooled)
6 radishes, thinly sliced
1 cucumber, seeded and diced
1 pint grape tomatoes, halved
1/2 large red onion, diced
1 1/2 large avocados, cubed

for the vinaigrette:
5 tablespoons avocado oil
1/3 cup white wine vinegar
juice of 1 lime
2 jalapeno peppers, seeded and halved
freshly ground black pepper

Toss all of the salad ingredients together in a large bowl. Shake the vinaigrette ingredients in a dressing mixing container or closed jar. Strain over the salad. Discard the jalapenos. Toss to evenly distribute the dressing. Serve at room temperature.

My thoughts:
I love salads like these. I am honestly not the biggest traditional salad person but on hot days, a cool dish is needed. I especially love the vinaigrette I came up with for this salad, the oils of the peppers get shaken into the dressing adding just enough heat. It is a great way to get a spicy fix without actually having to bite down on a pepper. The trick to the perfect corn salad is to have a mixture of tastes and textures. A mix of sweet (corn, tomato), crisp (radish), creamy (avocado), spicy (radish, jalapeno), juicy (tomato) and crunchy (cucumber) is my favorite. I served this as an entree but I think it would also be great as a side dish to grilled seafood or portobello burgers.