Tomato, Tomatillo, and Corn Salad with Avocado Dressing Recipe

Ingredients

• 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
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the corn, and cook for 5 minutes. Drain and let cool, then cut the kernels from the cobs into a large bowl.

2. In a blender, combine the avocado, 1/4 cup water, lime juice, vegetable oil, minced chipotles, 1 teaspoon kosher salt, and the smashed garlic clove. Blend until completely smooth, then discard the garlic if you prefer.

3. Rinse the diced tomatillos and pat them dry. Add the Roma tomatoes, jicama, tomatillos, chiles, scallions, and cilantro to the bowl with the corn.

4. Pour the avocado dressing over the vegetables and toss gently until everything is evenly coated.

5. Season the salad with kosher salt to taste, then cover and refrigerate for 15 to 20 minutes so the flavors meld before serving.