My name is Jenny. And I am a Tex-Mex addict.
I told you all about my junkie tendencies yesterday when I showed you the recipe that made me relapse into a full-fledged binge. The peppers stuffed with chipotle mac ‘n’ cheese were heavenly, but boy did they pack some heat. I needed something to serve with them that would cool my mouth off in between bites. So I dusted off one of my go-to recipes, one that I hadn’t used since last summer and was dying to make again.
Here’s the catch, and why I don’t make this dish in the winter: you must use fresh sweet corn. It’s where most of the flavor comes from in this slaw. Corn is just beginning to come into season, so you should see it showing up in your produce aisles soon.
You’ll also need some tomatoes, one mango, some avocados, a lime, cilantro, olive oil, and salt and pepper.
Cook the corn (grill if you’ve broken out your BBQ already for the season—mine is still covered in sawdust in the garage) in a pan full of boiling water for 3-5 minutes, just until all of the kernels are bright yellow but not wrinkled or mushy. Remove and let the cobs cool.
Meanwhile, we can prep the rest of the slaw. Slice your avocados into a bite-sized dice. I like to cross-hatch mine inside the skin—saves me from getting a green cutting board.
Pop those puppies into a large bowl.
Dice your tomatoes…
…mango (same cross-hatch method for me)…
…and cilantro. Toss it all into the bowl.
Once the corn is cool enough to handle, slice it from the cobs. Smell that? That’s the scent of summer approaching fast.
Once you’ve got all of the veggies prepped and in the bowl, squeeze the juice from the lime over the top.
Pour in your olive oil…
…and toss in your salt and pepper.
Give it a good stir and that’s all, folks! A colorful, summery-tasting slaw that took close to zero effort.
I served it alongside my crazy stuffed peppers and the crowd went wild. Well, as wild as they could get with their mouths full.
I am such a huge fan of this slaw. It tastes so fresh and light, yet it gets a touch of richness from the avocado. The tomato keeps it colorful, while the mango lends a tad of sweetness that balances the whole dish nicely.
If you wanted to give the ingredients a finer chop and add a little diced jalapeno, this would also work really well as a salsa.
Serve this at your Cinco de Mayo party tomorrow! Your friends will never, ever stop rubbing your feet.
Unless you have to go to the bathroom. In which case they should stop. Because that would be weird.
Fresh Corn, Avocado and Mango Slaw
- 3 avocados, diced
- 3-4 ears fresh corn, cooked and cooled
- 4-5 small-ish tomatoes, diced
- 1 mango, skinned and diced
- 1 teaspoon chopped fresh cilantro
- 1 lime
- 2 tablespoons olive oil
- salt and pepper to taste
Combine avocados, tomatoes, mango and cilantro in a large bowl. Cut corn kernels from cob and add to bowl. Add olive oil, salt and pepper and the juice of the lime. Stir, cover and refrigerate for 1 hour before serving. Serves 8-10.