Cinco de Mayo
The Miami Marlins Go Above and Beyond to Help the Environment
She's New Orleans’ Biggest Praline Producer and You Don't Know Her Name
+

Tomato, Tomatillo, and Corn Salad with Avocado Dressing

Salad Avocados Corn Tomatillos Tomatoes Dressings Labor Day 4th of July Mexican No-Cook Dinner Party Tailgating Picnic Healthy Vegan Lime Juice Cilantro Garlic Scallions Side Dish Weeknight Dinner Summer Easy
Salad Avocados Corn Tomatillos Tomatoes Dressings Labor Day 4th of July Mexican No-Cook Dinner Party Tailgating Picnic Healthy Vegan Lime Juice Cilantro Garlic Scallions Side Dish Weeknight Dinner Summer Easy
Sign up to save this recipe to your profile
Tomato, Tomatillo, and Corn Salad with Avocado Dressing
4 to 6 servings Easy
4.0 10
(10) Total:
PREVIOUS: Grilled Shrimp Tacos with Avocado-Corn Salsa NEXT: Chipotle-Avocado Salad Dressing

Ingredients (15)

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
Nutritional Information
  • Calories287
  • Fat19.51g
  • Saturated fat2.05g
  • Trans fat0.08g
  • Carbs29.05g
  • Fiber9.67g
  • Sugar10.89g
  • Protein5.16g
  • Cholesterol
  • Sodium528.46mg
  • Nutritional Analysis per serving (4 servings) Powered by

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 or BBQ ribs for an easy dinner.

This recipe was featured as part of our Chunky, Unusual Summer Salads.

by

Instructions

For the dressing:
  1. 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. 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. 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.
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

Make-and-Take Tailgating Sides
50 Photos
Tailgating Side Dish
Photo Gallery

Recipes for a Labor Day Potluck Party
36 Photos
Labor Day Potluck Party Planning
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
Chipotle-Avocado Salad Dressing
Recipe
Watercress and Grilled Pineapple Salad with Avocado and Sour Orange Dressing
Recipe
Yogurt-Avocado Dressing