This salad takes a few Mexican flavors and combines them into a crunchy, fresh side dish. Make the creamy avocado dressing in a blender, then toss it with fresh corn and diced tomatoes, jicima, and tomatillos. Fresno chiles, cilantro, and scallions round out the flavors. Serve with a simple seared steak for an easy dinner.
This recipe was featured as part of our Chunky, Unusual Summer Salads.
- 1Halve and pit the avocado, then scoop the flesh out into a blender. Add the remaining ingredients and blend until smooth and pourable, about 15 seconds; set the dressing aside in the blender.
For the salad:
- 1Remove the corn kernels from the cobs: Place a large bowl on a damp towel. Fold a paper towel into fourths and place it inside the bowl. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the bowl. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. You should have about 2 cups of kernels. Discard the paper towel.
- 2Add the remaining measured ingredients to the bowl, season with salt, and stir to combine. Drizzle with the dressing and stir until evenly coated. Taste and season with more salt as needed.