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Hatch Chile, Avocado and Corn Salad

Depending on how well the avocado is coated with acid, it will brown with time. Don't fret, it will still be delicious. However, after one day, the avocado will begin to brown even more, which will begin to affect its flavor. To make this salad ahead, follow steps 1 and 2. Prepare and add the avocados right before service to prevent the browning of the avocado.
Servings: 6

Ingredients

for the dressing

  • 2 tsp red wine vinegar
  • 2 tsp honey
  • 4 tbsp olive oil

for the salad

  • 3 cups fresh corn off the cob
  • 1/4 cup green onions, chopped
  • 1 1/2 cups Hatch green chiles, roasted and peeled
  • 1 1/2 cups halved cherry tomatoes
  • 2 serrano peppers, seeded and diced
  • 1 tsp kosher salt
  • 2 limes juiced
  • 1 1/2 to 2 cups diced avocado

Instructions

for the dressing

  • In a small bowl, add red wine vinegar, honey and olive oil. Set aside.

for the salad

  • In a large bowl, add the corn, green onions, chiles, tomatoes, serranos and cilantro. Top with the dressing and salt. Stir to combine.
  • In the bowl with the dressing (that's now empty) add the lime juice. Dice the avocado and place into the bowl with the lime juice. Stir to thoroughly coat.
  • Add the avocado to the salad. Stir to combine and serve immediately or cover and place into the fridge to chill for 1 to 2 hours.