Lots of different vegetables. Mexican Avocado Corn Salad Recipe

It is famous for its Mexican cuisine. There are a lot of spices and vegetables. And this salad will definitely interest you. It is light, but at the same time nutritious, so it can be an independent dish. But it also goes well with fried chicken or meat. Focus tell me how to cook

Mexican corn salad with avocado

Contents:

• 4 cups corn kernels (you can use fresh or frozen corn)
• 2 tablespoons of olive oil;
• pepper and salt to taste;
• two avocados;
• 1/4 cup shallots (finely chopped)
• one sweet pepper;
• salted cheese (feta or cheese);
• 2 tablespoons of fresh coriander.

For sauce:

• 1/4 cup lemon juice;
• 2 cloves of garlic;
• teaspoon of sesame oil;
• pepper and salt to taste.

If using frozen corn, thaw and pat dry with paper towels. If using fresh corn, separate the kernels from the cobs. Peel the sweet pepper and cut it into cubes. Peel the avocado, remove the core and cut it into cubes or slices.

The original recipe uses cotia cheese, a Mexican cheese with a soft, dry texture and slightly salty flavor. If you can’t find it in the store, you can use other types of cheese. Feta or cheese will do. They go well with vegetables and sauces based on lime or vinegar.

Heat the olive oil in a large skillet, add the corn kernels, salt and pepper and sauté for about 15 minutes, stirring occasionally. Transfer the corn to a large bowl and let it cool slightly.

In a small bowl, mix the lemon juice, garlic, sesame oil, salt and pepper into a smooth sauce.

Add the diced avocado, shallot, bell pepper, cheese, and finely chopped cilantro to the corn bowl. Pour the sauce and mix gently. If desired, you can add canned kidney beans or cooked chicken slices.

You can also cook delicious green beans with cayenne pepper.