Avocado, Tomato, & Corn Salad W/ Aged Cheddar & Chipotle Recipe

Name: Avocado, Tomato, & Corn Salad W/ Aged Cheddar & Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh ears of corn, shucked; 1 small frisee, cored; 8 ounces mixed baby greens; 4 beefsteak tomatoes, cut into 1/4-inch, thick slices (preferably 2 red and 2 yellow tomatoes); 2 lbs red and yellow cherry tomatoes or 2 lbs red pear tomatoes, cut in half lenghthwise; 2 red onions, cut into 1/8-inch-thick lengthwise slices; 8 ounces aged cheddar cheese, crumbled into bite-sized pieces; ¼ cup sherry wine vinegar; 2 tablespoons fresh lime juice; 1 tablespoon minced shallot; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh parsley; 2 canned chipotle peppers, drained and minced; 1 garlic clove, minced; 1 teaspoon maple syrup; 1 cup olive oil, plus; 2 tablespoons olive oil

Servings: persons

4 fresh ears of corn, shucked
1 small frisee, cored
8 ounces mixed baby greens
4 beefsteak tomatoes, cut into 1/4-inch, thick slices (preferably 2 red and 2 yellow tomatoes)
2 lbs red and yellow cherry tomatoes or 2 lbs red pear tomatoes, cut in half lenghthwise
2 red onions, cut into 1/8-inch-thick lengthwise slices
8 ounces aged cheddar cheese, crumbled into bite-sized pieces
¼ cup sherry wine vinegar
2 tablespoons fresh lime juice
1 tablespoon minced shallot
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 canned chipotle peppers, drained and minced
1 garlic clove, minced
1 teaspoon maple syrup
1 cup olive oil, plus
2 tablespoons olive oil

1
In a large pot of salted boiling water, cook the corn until tender, about 10 minutes.
2
Drain, rinse under cold water, and let drain again.
3
Cut the kernels from the cob, but don't go too deeply into the cob.
4
Use the back of a knife or a spoon to scrape the corn and milk from the cobs.
5
Set aside.
6
Toss the fresee and baby greens with all but 2 tablespoons of the vinaigrette.
7
Arrange the greens on a chilled platter or individual salad plates.
8
Place the sliced tomatoes on the greens.
9
Cut each avocado half into a thinly sliced fan and place on top of the tomatoes.
10
Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad.
11
Drizzle the remaining vinaigrette over the salad(s), and serve at once.
12
CHIPOTLE - SHERRY VINAIGRETTE:.
13
In a medium bowl, combine all of the ingredients except the olive oil.
14
Gradually whisk in the olive oil until the dressing is lightly thickened.
15
Taste and adjust the seasoning.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 fresh ears of corn, shucked, 1 small frisee, cored, 8 ounces mixed baby greens, 4 beefsteak tomatoes, cut into 1/4-inch, thick slices (preferably 2 red and 2 yellow tomatoes), and more.

Yes, Avocado, Tomato, & Corn Salad W/ Aged Cheddar & Chipotle falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado, Tomato, & Corn Salad W/ Aged Cheddar & Chipotle

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