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.
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
3 tablespoonsvegetable oil
2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle)
1 teaspoonkosher 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 ouncesjicama, medium dice (about 1 1/2 cups)
8 ouncestomatillos (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
For the dressing:
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:
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.
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.