4 people
SIDE
Ina Garten Cooking for Jeffrey (p.76)
Corn - 3 ears
Cherry tomatoes - 1 pint
Orange bell pepper - 1
Red onion - 1
Jalapeno peppers - 2
Lime - 3
Lemon - 1
Garlic - 1 clove
Chili powder - 1⁄2 tsp
Avocados - 2
Tomatoes - cut in half through the stem
Bell pepper - cored, seeded and diced
Red onion - dice
Jalapenos - seeded and diced
Lime - zest to yield 1 tbl and juice to yield 1/4 cup
Lemon - juice entire lemon
Avocados - dice
Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomtoes, bell pepper, onion and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, 2 tbl olive oil, garlic, chile powder, 1 tsp salt and 1⁄2 tsp pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 tsp salt and 1⁄2 tsp pepper and carefully fold together without breaking up the avocados. Top with salt to taste and serve cold or at room temperature.