Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Total time:
Serves: 4-6
Ingredients
1½ cup corn kernels (from 2 ears of corn)
2 avocados (cored, diced
1¼ cup frozen edamame
1 pint cherry tomatoes, halved
½ Vidalia onion, chopped
2 tablespoons olive oil
Juice from 2 small limes (original recipe called for 2 tablespoons but it didn't seem like enough)
¼ cup chopped cilantro
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Instructions
In a small bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
Meanwhile, husk and de-silk 2 fresh ears of corn. Cut the corn off the cob (About.com offers a great instructional video) and set kernels aside in a small bowl. Don't forget to "milk" the corn,* which adds extra sweetness and flavor. To "milk" the corn, you want to scrape the remains of the corn kernels and their liquid from the corncob before you discard it. Add milk to corn mixture.
Bring a pot of boiling water to rolling boil. Before you add the edamame, prepare an ice bath next to the stove so that you can blanch the edamame and corn after you cook it.
Add edamame to the boiling water and let cook about 3 minutes, or as directed on package. Add corn to the edamame mixture for the last thirty seconds of cooking. Blanch in an ice water bowl and transfer to a large bowl. Toss with cherry tomatoes, Vidalia onion and dressing until combined.
Add avocado cubes and serve over greens as an entree or alongside your favorite grilled fish as a side dish.
For corn milk, you will use 2 ears of corn. With a sharp knife, cut kernels in half while still on the ear. Scrape kernels and their liquid off the ear with a spoon into a large bowl. The entire mixture of scrapings will be referred to as the "milk." This is a highly neglected part of the corn that adds sweetness and flavor to corn dishes, specifically creamed corn.
Recipe by In Good Taste at http://ingoodtaste.kitchen/avocado_corn_edamame_salad/