Cinco de Mayo, a day to celebrate the Mexican culture, particularly their flavourful food…. and of course tequila!
Here’s an easy to prepare item that can be added to a brunch table or a family pot luck dinner.
Roasted Corn, Tomato & Avocado Salad
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 1/2 cups fresh corn kernels (from about 4 ears)
- 1 1/2 cups avocado, diced into 1 1/2 inch pieces
- 1 pint cherry tomatoes, quartered
- 1/2 cup finely diced red onion
Soak corn in husks in the sink for about 1 hour. Preheat barbecue to 400F. Remove just the outer leaves of corn and place the rest on the barbecue. Rotate every few minutes, the husks will begin to brown and blacken a bit.
After about 10-15 minutes remove the remaining husks and put back on the barbecue to brown up the kernels on the corn. Remove and allow corn to cool. Cut corn from the stocks and separate the kernels by placing them in a bowl and using your hands break the kernels apart.
In a large bowl, whisk together olive oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature.
Serves 4 to 6