Avocado Corn Salad

I recently posted about a salad that looks, tastes, and is very healthy. However, this salad that I made today looks, tastes, and is the most delicious way to consume summer vegetables that I may ever have experienced - and, what's truly great, is that it is healthy, as well. The dressing is lime juice, after all.

The Moosewood Restaurant Cooks at Home cookbook never ceases to amaze, and this is just another fine example of how their easy and straightforward recipes are just incredible. I was flipping through this cookbook in search of a cucumber recipe, actually, but the page landed open at this Avocado Corn Salad, and I realized that I just so happened to have all the ingredients on hand -and so I made it immediately. I suggest that you do the same.

Avocado Corn Salad

Moosewood Restaurant Cooks at Home

Serves 2 (or one hungry person)

1 cup fresh or frozen cut corn

1 Tbsp vegetable oil

2 Tbsp water

1 tsp ground cumin

pinch of cayenne or red pepper flakes

1 medium avocado

2 Tbsp fresh lime juice

1/2 medium red bell pepper

2 Tbsp minced red onion

salt to taste

dash of hot sauce (I'm partial to Frank's)

whole or chopped cilantro leaves (optional)

In a skillet, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.

Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Cut the bell pepper into 1/2 inch pieces and add to the bowl. Stir in the red onion and cooked corn. Stir. Add salt and hot sauce to taste, and top with cilantro if you like.

Serve immediately, or chill for 30 minutes and then serve.