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Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe

Tomato, Tomatillo, and Corn Salad with Avocado Dressing
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

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.

INGREDIENTS

For the dressing:

  • 1 medium avocado
  • 1/4 cup water
  • 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 3 tablespoons vegetable oil
  • 2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle)
  • 1 teaspoon kosher salt
  • 1 medium garlic clove, smashed

For the salad:

  • 2 ears white or yellow corn, shucked
  • 1 pound Roma tomatoes (about 4 medium), seeded and medium dice
  • 8 ounces jicama, medium dice (about 1 1/2 cups)
  • 8 ounces tomatillos (about 4 medium), papery husks removed and medium dice
  • 3 medium red Fresno chiles, seeded and finely chopped
  • 3 medium scallions, thinly sliced (white and light green parts only)
  • 1/4 cup finely chopped fresh cilantro
  • Kosher salt
INSTRUCTIONS
For the dressing:

  1. Halve 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:

  1. Remove 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.
  2. Add 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.
    Write a review | 9 Reviews
  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    1

    Write a review

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    5

    Wow! This was excellent. Very refreshing and crunchy with the jicama. Subbed a large jalapeno for the fresno chili as my store didn't have them. The dressing was great and the tomatillos provided a wonderful sour note. Yummy!!

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    5

    Oh yes, this is excellent!! BUT, I used d'Avo avocado oil in place of veg oil. My, my.

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    5

    I just made this for a CSA potluck. Unusally for me, I made this exactly per the recipe, except that I replaced the Fresno chiles w/ jalapeno. Actually probably not hot enough for me. Next time I might leave in some of the jalapeno seeds, or add some more chipotle. I thought it was fabulous; nice & refreshing for a hot summer evening. Great mix of textures and flavors. Others at the potluck really liked it, too - I'm surprised by the mediocre reviews. I'll definitely make this again. Handy that it's vegan for potlucks, too.

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    3

    This makes a large batch, so you may want to consider cutting the recipe in half if you aren't taking it to a potluck. I omitted the jicama because apparently it's not in season now? (late July) No biggie there, it wouldn't have added anything to this dish, I don't think. I also omitted the Fresno chiles for two reasons: one, they weren't at my usual supermarket and I wasn't willing to go out of my way for them, and two, I am skeptical about putting 3 peppers in that salad on top of the chipotle! This salad is fresh with nice texture, the flavor just didn't wow me. I think it came off a little one-note due to the tomatoes and tomatillos. I thought the dressing was just OK. From the ingredients, I was prepared to be amazed. I think next time I will sub out black beans for one of the fruits and either find another dressing or just expect less from this one.

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    4

    For just a touch of heat, try a poblano pepper. That's the starting point, all the way up to Habaneros. Try subbing a leek for the scallions, too, if you want a more mellow flavor, and perhaps cut back a bit on the amount of chipolte. And, how about cutting the dressing w/ NF yogurt or sour cream, instead of vegetable (read, corn) oil? Memo to Chow: can we get some nutritional analysis going here???

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    3

    Three stars, because it could be that I did something wrong. I only used 1/2 a pepper (seeded) and the end result is unbearably hot.

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    4

    Hello, bhamdining Fresno chilies have a conical shape - about 2 inches long and 1 inch in diameter at the stem end. Similar to jalapeno peppers, but with thinner walls, they're great in salsas. Fresnos are available in the summer. the hotter red ones come out in the fall.

  • Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe
    3

    I haven't made it so I hate having to assign a rating... I have a question. I'm not familiar with Fresno chiles; anyone have suggestions for a more readily available substitute?

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