Prep Time
30 min
Cook Time
5 min
Yields
12 servings
2014, Ina Garten, All Rights Reserved.
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ingredients
Kosher Salt
4
ears corn, shucked
4
ripe Hass avocados, seeded, peeled and ½-inch diced
Juice of 1 lemon
2
pints grape tomatoes, sliced in half lengthwise
2
red bell peppers, seeded and ½-inch diced
1
cup red onion, chopped
¼
cup jalapeno peppers, seeded and minced
1
lime, zested
½
cup freshly squeezed lime juice
¼
cup good olive oil
1
tsp freshly ground black pepper
1
tsp garlic, minced
½
tsp ground cayenne pepper
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directions
Step 1
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Step 2
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Step 3
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.