1/2 tsp salt
3 Tbs extra virgin olive oil
2 Tbs sherry vinegar
1/4 tsp ground black pepper
3 ears fresh corn, husks removed and bases trimmed, or 2 1/2 cups frozen corn, thawed
2 California (Haas) avocados, pitted, peeled and diced
1 1/2 cups finely diced Cabot Chipotle Cheddar (about 6 ounces)
1 cup chopped jarred roasted red peppers
1/4 cup chopped fresh cilantro or parsley
1) Coarsely chop garlic. Sprinkle with 1/2 tsp salt and mash into paste with blade of knife held sideways. Scrape into small bowl and whisk in oil, vinegar and pepper; set aside. (Alternatively, puree ingredients in blender.)
2) If using fresh corn, stand each ear up on end and cut down along cob with sharp knife, removing raw kernels in strips. Break up strips into kernels.
3) In large bowl, combine corn, avocados, cheddar, red peppers and cilantro/parsley. Pour reserved dressing on top and stir gently to combine. Serve immediately, or cover and refrigerate for up to 1 day.
Review: Well, cilantro was used since it seems more "southwestern" to me. And, in Idaho, there is no Cabot and I refuse to look to see if other brands make it. *sigh* I really miss Cabot. So, it was substituted with regular old shredded cheddar and 1 tsp chipotle chile powder. It was pretty yummy. Mike thinks it would be even better with black beans added to it. I think he's right.
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