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I really had trouble taking credit for this addictive dish because the produce is so naturally sweet, I didn’t need to add much (only in the summertime!).
2–3 ears fresh corn in the husk
3 cups grape or cherry tomatoes, sliced
1/2 small red onion, finely diced
1 jalapeno, seeds and membranes removed, finely diced
2 tablespoons lime juice
1 tablespoon Tonnelli Red Wine Vinegar
salt, to taste
pinch coarse Gefen Black Pepper
1 ripe avocado
1/2 cup Gefen Light Mayonnaise
2 teaspoons chopped cilantro, or 2 cubes Gefen Frozen Cilantro
3 tablespoons lime juice
1/2 teaspoon salt
flaky chips or tortilla chips
Microwave corn in the husk only for seven to eight minutes. Let cool, open husk, and slice kernels off the cob.
In a bowl, combine tomatoes, corn, red onion, jalapeno, lime, red wine vinegar, salt, and pepper. Mix to combine.
In a blender, combine avocado, mayonnaise, cilantro, lime, and salt. Blend to combine.
To assemble, plate chips. If plating in advance, serve salad in a bowl in the center of the platter. If serving immediately, spoon salad over chips. Drizzle with avocado cream.
Photo by Esti Photography
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