8 ears of corn, husked and blanched or 1 pkg (1kg) frozen corn niblets
2 large, firm field tomatoes, cubed
1 red pepper, diced
1 ripe avocado, diced
3 green onions, sliced
2 medium cloves garlic, minced
1/3 cup cider vinegar
¼ cup extra virgin olive oil
1 ½ tsp ground cumin
½ tsp each – chili powder, salt and freshly ground pepper
¼ cup chopped fresh cilantro
- With sharp knife, cut kernels from cobs to make 4 cups (1L). In large saucepan, cook kernels covered, over medium heat in lightly salted water for 10 min. or until tender. OR cook frozen corn according to package directions, drain and cool slightly.
- Gently stir in tomatoes, red pepper, avocado, onions and garlic.
- For dressing, whisk together vinegar, oil and seasonings. Pour over corn mixture. Stir in cilantro and toss to combine. Cover and refrigerate for several hours to allow flavours to develop.
Makes 6-10 servings.