Monday, March 9, 2009

corn and avocado salad

7 bags of frozen corn
5 red peppers
1 package (or ~1 cup) of fresh oregano
10 avocados

olive oil
red wine vinegar (apple cider vinegar works in a pinch)
lemon or lime juice
Tabasco sauce or cayenne
black pepper

Not only are the ingredients flexible and approximate, the directions are too!

Boil the corn. Chop the peppers. Chop the oregano. Mix together in a large bowl. Add cumin - enough to turn the corn slightly brown. Add oil and vinegar, and then add lemon or lime juice on top of that. At pika I typically use very little oil - maybe 1/4 cup. More vinegar, maybe 1/2 cup. Lemon juice until it's as sour as you want. Cut in the avocado once you've added the lemon juice, so it doesn't discolor. Then add the cayenne, salt, and pepper. (If you add the salt or cayenne before the lemon juice, you'll find that the perceived saltiness and spiciness are changed by the acid.)

Serve warm or cold. Keeps for days.

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