Ingredients
| Corn — 2 cobs | |
| Red onion — 1 piece | |
| Green onion — To taste | |
| Cheese — 100 gr | |
| Bulgarian red and green pepper — 2 pcs | |
| Avocado — 1 piece | |
| Garlic — 1 clove | |
| Parsley — To taste | |
| Salt — To taste | |
| Table vinegar — 50 gr | |
| Yogurt — 2-3 tablespoons | |
| Lime juice — 50 g |
I suggest you pay attention to this recipe. It’s unusual, delicious. Your family will appreciate your culinary skills
How to make a Mexican salad with corn and avocado
Salads are an integral part of the festive table. Every housewife has a couple of favorite salads that she always cooks. But before every holiday, I still want to cook something new to surprise everyone.
Step-by-step recipe
| 1. |
Wash the ears of young corn well (you can completely, without removing the leaves from the cob), then put it in a saucepan in boiling water and cook for 30 minutes. Pre-salt the water. As soon as it becomes soft and juicy, drain the water. |
| 2. |
With a knife, carefully cut off all the corn grains from the base (you can use a special knife for this). Pour the seeds into a dry frying pan and lightly fry (you can first fry the corn, then remove the grains, as it is more convenient). |
| 3. |
Peel red and green mild bell peppers, rinse and cut into small cubes. |
| 4. |
Separate the avocado from the bone, peel and slice. |
| 5. |
Peel the red onion, chop and marinate with table vinegar for 5 minutes to remove the bitterness. Finely chop the green onion. Throw everything into a large bowl. |
| 6. |
Add yogurt, cheese, chopped green onion and parsley, chopped garlic, salt to taste and sprinkle with lime juice. |
| 7. |
Mix everything together. |
| 8. |
Add salt if necessary. Mono to taste, add hot pepper. |
| 9. |
Mix everything again. |
| 10. |
We spread it on a plate with a slide. Serve with lime slices. |
