We won’t call it imitation Chipotle, but we could.
With an abundance of fresh corn and ripe avocados at the grocery store during the summer months, there’s no excuse not to make this salad. It combines two of my favorite summer ingredients into one delicious side dish that will be a hit whether you take it to the patio, a cookout, or serve it alongside a grilled dinner.
Corn, two avocados (because two avocados is always better than one), and red bell pepper make up the base for this salad, then it’s covered in simple dressing which comes together perfectly in the food chopper. For the dressing, combine vegetable oil, chipotles in adobo sauce, lime juice, sugar, ground cumin, salt and pepper. The chipotles in adobo add a smoky heat while the sugar adds a little sweetness. This light, somewhat spicy dressing pairs well with the fresh vegetables in the salad and will assuredly remind you of flavors found at your favorite fast casual Mexican restaurant (we said we weren’t going to call it imitation Chipotle, remember?).
While this flavorful side dish fits perfectly into the summer cookout season, you could definitely make it year round using canned corn. Serve it cold with an extra squeeze of lime juice to brighten up both the flavors and your table.
Mexican Corn and Avocado Salad
- 1/4 cup vegetable oil
- 2 tablespoons chipotles in adobo sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse black pepper
- 6 medium ears corn-on-the-cob, cooked
- 2 ripe avocados, peeled, pitted and cut into 1-inch pieces
- 1 medium red pepper, seeded and chopped
- 2 tablespoons chopped cilantro
- In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper.
- Process until well blended.
- In a large bowl, mix corn, avocado, red pepper, cilantro and dressing.
- Cover and refrigerate several hours for flavors to blend.
With the Ensemble 3 Cup Glass Bowl Food Chopper, simply stack and press to chop ingredients.