SEATTLE —
Avocado and Corn Salad
Ingredients:
- 1 whole head of garlic roasted (See below)
- 1/4 cup chopped red onion
- 2 tablespoons apple cider vinegar
- 1/2 small jalapeño pepper, seeded and diced
- 1/4 small red Chili pepper, seeded and diced
- 2 green onions, trimmed and sliced
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 limes
- 1 teaspoon granulated (vanilla bean) sugar
- 2 tablespoons (Italian) unsalted butter
- 3 ears of corn, kernels removed
- Salt and pepper to taste
- 3 avocados pitted and cut into chunks
- 1/4 cup fresh cilantro rough chop
- 1/4 to 1/3 cup good olive oil
- 1 tablespoon agave
Method:
Roasted Garlic
(Pre-heat oven to 400 degrees)
Cut the top off of the garlic to expose the cloves. Lightly drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic head in foil and roast on a baking sheet for approximately 35 to 40 minutes, until the garlic is soft and spreadable.
While the garlic is roasting, prep the salad. Marinate the red onion in the cider vinegar for 30 minutes. Strain before using.
Place the coriander and cumin seeds in a dry stove-top pan and toast on medium high heat, for five minutes or so until they become lightly golden, and fragrant. Do not burn.
Cool and lightly bash by hand using a mortar and pestle.
Cut the limes in half and sprinkle with the sugar. Grill, cut-side down in a hot stove-top grill pan until a bit charred and gooey.
Melt the butter in a skillet, over medium heat. Add the corn kernels to the pan. Season lightly with the crushed seeds, and a sprinkling of salt and pepper. Squeeze in the juice from one of the grilled lime halves. Cook for 12 to 15 minutes until tender, adding the nice handful of chopped cilantro in the final few minutes.
In a small bowl, combine two cloves of roasted garlic, the juice of two grilled lime halves, a good sprinkle of crushed coriander and cumin seeds, and salt and freshly ground pepper ton taste. Whisk in the olive oil. Adjust the seasoning, lime juice and olive oil to your liking.
Assemble the Salad
In a large, low profile round bowl, layer in, neat rows of the veggies, topping the avocado with a squeeze of the leftover lime juice. Add a row of the chopped cilantro. Toss the salad table side, drizzling on the dressing and finishing with additional cilantro, toasted seeds and salt and pepper.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.