SOUTHWESTERN TOMATO AND CORN SALAD

SOUTHWESTERN TOMATO AND CORN SALAD image

Yield 6 servings

Number Of Ingredients 9

Six large ears of summer corn (or equivalent in smaller ears)
1/4 cup vegetable or peanut oil
2 pints of red cherry tomatoes (not grape)
1 or 2 (depending on size) Anaheim, poblano or New Mexican green chili. (Alternatively one four ounce can of roasted green chili can suffice)
1/2 cup thinly sliced red onion.
3 limes
1/4 cup olive oil
sea salt
2 avocados

Steps:

Husk and clean corn. Brush with vegetable oil. Wash green pepper(s). When the grill is hot place corn and chili on the grill over flame. The chili will char and blister. Have a plastic bag ready. Turn corn as it browns. Put on plate and put aside to cool. When the chili is roasted place in plastic bag and let steam for at least 10 minutes. Cut tomatoes in half and place in serving bowl. Lightly sprinkle with sea salt Cut the corn from the cobs and add to the tomatoes. Strip the roasted skin from the chili(s) and seed. Don't rinse (it removes the oils) Dice the chili(s) and add to the corn-tomato mixture. Add the sliced onion. Mix the juice from the limes and the olive oil together and mix with the salad. Let rest at room temperature for 30 minutes to allow the flavors to meld. If serving later then cover and refrigerate. When ready go serve, dice the avocados and add to the salad, gently stir. Check the seasoning. Add salt if needed. Best served the same day.