Maize, or Corn, was domesticated in Mexico many thousands of years ago. Corn has always been the quintessential ingredient - being the staple crop of all Mexicans, along with beans and chiles. After the Spanish conquest, corn travelled to Europe and from there it spread to other countries. It also travelled north of the border. Corn became a popular crop because of its ability to grow in varied climatic conditions, and it became a staple food in places like Africa, Latin America and within the native populations of North America.
While corn in Mexico is less sweet than its North-American cousin, this recipe made with young sweet corn is still delicious.
I live in Canada, where the seasons are quite marked, so by the time summer finally arrives, I crave fresh, delicious food that is easy to make and is impressive on the taste department. I also don’t want to spend hours in the kitchen when I could be outside enjoying the sunshine. This recipe fits the bill!
One of the pleasures of summers in Canada is buying super fresh, seasonal produce from local markets, and corn is always a star ingredient. While you could take a shortcut and use frozen corn, this recipe is infinitely better if you make it with fresh. Cook the ears in plenty of salted water until tender, then cut the kernels off the cob and separate kernels to use in the salad.
This is one of those dishes that everyone likes, and the beauty of it is you can make most of it ahead of time. The only ingredient you must add just before serving is the avocado. So go ahead and enjoy your friends when they show up for the party, because you won’t be stuck in the kitchen while they have all the fun!
Ensalada de Elote con Tomate y Aguacate
Corn salad with Tomatoes and Avocado
2 cups cooked fresh corn kernels, from about 3 large ears of corn
14 grape tomatoes, halved lengthwise
3 green onions, white and pale green parts, sliced thinly crosswise
1 Jalapeño chile, minced
¼ cup chopped cilantro
1 ripe avocado, peeled and diced
½ tsp kosher Salt
1/8 tsp black pepper
1 Tbsp plus 1 tsp red wine vinegar
2-3 Tbsp olive oil
In medium bowl combine corn, tomatoes, green onions, jalapeño chile and cilantro, mix well. Add red wine vinegar, olive oil, salt and pepper, and mix to combine. Add avocado and mix gently until well combined. Serve cold or at room temperature.