Avocado Corn Salad
I love having just a salad for dinner on nights when I'm too tired to make anything more complicated. The mechanical act of chopping and mixing is so therapeutic that I feel nice and relaxed by the time dinner is ready.
Last night, I prepared a main dish salad from my latest cookbook - Moosewood Restaurant Cooks at Home. My friend, Shivani, gifted it to me for my birthday. It's a Moosewood Collective cookbook that was the winner of the 1995 James Beard Award for Best Vegetarian Cookbook. This cookbook is full of fast, easy and delicious recipes.
Here's the recipe for the Avocado Corn Salad I made:
1 cup fresh or frozen corn
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
pinch of cayenne
1 medium Haas avocado
2 tablespoons fresh lime juice
2 tablespoons minced red onion
salt to taste
whole or chopped cilantro
In a skillet, combine the corn, oil, water, cumin and cayenne. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evoporate 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. Stir in the red onion and the cooked corn. Add salt. Top with cilantro. Serve immediately, or chill 30 minutes and then serve.
This can be turned into a heartier meal when served on a bed of lettuce with tomatoes, hard-boiled eggs, olives. It also makes an excellent side dish for burritos or quesadillas.