|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.
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.
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).
Peel red and green mild bell peppers, rinse and cut into small cubes.
Separate the avocado from the bone, peel and slice.
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.
Add yogurt, cheese, chopped green onion and parsley, chopped garlic, salt to taste and sprinkle with lime juice.
Mix everything together.
Add salt if necessary. Mono to taste, add hot pepper.
Mix everything again.
We spread it on a plate with a slide. Serve with lime slices.