Tomato, Tomatillo, and Corn Salad with Avocado Dressing


For the dressing:

1 medium avocado
1/4 cup water
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
3 tablespoons vegetable oil
2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle)
1 teaspoon kosher salt
1 medium garlic clove, smashed

For the salad:
2 ears white or yellow corn, shucked
1 pound Roma tomatoes (about 4 medium), seeded and medium dice
8 ounces jicama, medium dice (about 1 1/2 cups)
8 ounces tomatillos (about 4 medium), papery husks removed and medium dice
3 medium red Fresno chiles, seeded and finely chopped
3 medium scallions, thinly sliced (white and light green parts only)
1/4 cup finely chopped fresh cilantro
Kosher salt


For the dressing:
Halve and pit the avocado, then scoop the flesh out into a blender. Add the remaining ingredients and blend until smooth and pourable, about 15 seconds; set the dressing aside in the blender.

For the salad:
Remove the corn kernels from the cobs: Place a large bowl on a damp towel. Fold a paper towel into fourths and place it inside the bowl. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the bowl.Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. You should have about 2 cups of kernels. Discard the paper towel.

Add the remaining measured ingredients to the bowl, season with salt, and stir to combine. Drizzle with the dressing and stir until evenly coated. Taste and season with more salt as needed.

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