New Mexico Chopped Salad
Notes: To cook corn, put kernels in a microwave-safe bowl and heat in a microwave oven on full power (100%) until steaming, about 2 minutes. Let cool.
How to Make It
Step 1
1
Cut corn kernels from cobs; discard cobs. Taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.
Step 2
2
Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.
Step 3
3
Cut avocados in half; pit and peel them. Cut 3 halves into 1/4-inch dice; reserve remaining half for dressing. Add diced avocado, lime juice, and 1 teaspoon chili flakes to bowl and mix gently. Add salt to taste.
Step 4
4
Mound salad equally in wide, shallow bowls. Pile croutons alongside and spoon dressing over the top (or serve on the side). Sprinkle with more chili flakes to taste.
Step 5
5
Green desert dressing: In a blender or food processor, whirl 1 peeled avocado half (see New Mexico chopped salad, preceding), 3/4 cup sour cream, 1/4 cup reduced-fat or regular mayonnaise, 1/2 cup coarsely chopped fresh cilantro, 1/2 cup coarsely chopped parsley, 1/4 cup chopped green onions (including tops), and 1 can (2 oz.) flat anchovy fillets with oil until smooth. Makes about 1 3/4 cup.
Step 6
6
Cornbread croutons: Prepare 1 box (about 13 oz.) cornbread mix as directed, or use your favorite cornbread recipe; bake in an 8-inch square pan. Let cool about 10 minutes, then invert onto a rack to cool. Cut into 1-inch cubes. Spread 3 tablespoons olive or salad oil in a rimmed 10- by 15-inch pan. Add cornbread and turn to coat lightly with oil. Bake in a 375° regular or convection oven, turning occasionally, until evenly browned, 15 to 20 minutes. Let cool at least 10 minutes. Use warm or cool.
Ingredients
2 ears corn (each about 7 in. long), husks and silks removed, rinsed
2 poblano (also called pasilla) chilies (1/2 lb. total), rinsed, stemmed, and seeded
1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
1 cucumber (3/4 lb.), rinsed, peeled, and seeded
1 cup chopped green onions (including tops)
1 cup diced (1/4 in.) jicama
1 can (about 15 oz.) black beans, rinsed and drained
2 firm-ripe avocados (about 1 lb. total)
1/2 cup lime juice
About 1 teaspoon hot chili flakes
Salt
Green desert dressing (recipe follows)
Cornbread croutons (recipe follows)
Directions
Step 1
1
Cut corn kernels from cobs; discard cobs. Taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.
Step 2
2
Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.
Step 3
3
Cut avocados in half; pit and peel them. Cut 3 halves into 1/4-inch dice; reserve remaining half for dressing. Add diced avocado, lime juice, and 1 teaspoon chili flakes to bowl and mix gently. Add salt to taste.
Step 4
4
Mound salad equally in wide, shallow bowls. Pile croutons alongside and spoon dressing over the top (or serve on the side). Sprinkle with more chili flakes to taste.
Step 5
5
Green desert dressing: In a blender or food processor, whirl 1 peeled avocado half (see New Mexico chopped salad, preceding), 3/4 cup sour cream, 1/4 cup reduced-fat or regular mayonnaise, 1/2 cup coarsely chopped fresh cilantro, 1/2 cup coarsely chopped parsley, 1/4 cup chopped green onions (including tops), and 1 can (2 oz.) flat anchovy fillets with oil until smooth. Makes about 1 3/4 cup.
Step 6
6
Cornbread croutons: Prepare 1 box (about 13 oz.) cornbread mix as directed, or use your favorite cornbread recipe; bake in an 8-inch square pan. Let cool about 10 minutes, then invert onto a rack to cool. Cut into 1-inch cubes. Spread 3 tablespoons olive or salad oil in a rimmed 10- by 15-inch pan. Add cornbread and turn to coat lightly with oil. Bake in a 375° regular or convection oven, turning occasionally, until evenly browned, 15 to 20 minutes. Let cool at least 10 minutes. Use warm or cool.
