Avocado, Tomato, and Corn Salad

Avocado, Tomato, and Corn Salad

This colorful salad makes a splash on a late-summer outdoor buffet table. Chipotle, a smoked dried jalapeño chili, adds a Southwestern flare to the dressing.

Serves 8

In a large pot of salted boiling water, cook the corn until tender, about 10 minutes. Drain, rinse under cold water, and let drain again. Cut the kernels from the cob, but don't go too deeply into the cob. Use the back of a knife or a spoon to scrape the corn and milk from the cobs. Set aside. Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette. Arrange the greens on a chilled platter or individual salad plates. Place the sliced tomatoes on the greens. Cut each avocado half into a thinly sliced fan and place on top of the tomatoes. Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad. Drizzle the remaining vinaigrette over the salad(s), and serve at once.

Chef's Tip: Often avocados are sold while still hard. To ripen, place hard, unripe avocados in a brown paper bag and store at room temperature until the flesh yields slightly under pressure and becomes tender.


Chipotle-Sherry Vinaigrette

Makes 1-1/2 cups

In a medium bowl, combine all of the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.


More Cooking Secrets of the CIA
By the Culinary Institute of America
Chronicle Books
1998; $14.95 paperback
Recipes and photos reprinted be permission.


Spring Flings


What You Knead, by Mary Ann Esposito

More Cooking Secrets of the CIA,
from the Culinary Institute of America

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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Modified August 2007