Avocado is in peak season in Malawi now, so here is a refreshing recipe that can be made with relatively universal ingredients. You can play with the spices as you like (for example, use cayenne pepper in place of chili powder, use peri-peri sauce in place of tabasco, cider vinegar in place of red wine vinegar. I didn't have cumin or fresh oregano the first time I made this, and it came out great!).
Ingredients:
3 ripe avocados, scored into cubes, 2 pits retained
3 ears of corn
1 red onion
1 red bell pepper
Splash of olive oil
1/2 c fresh lime juice
1/2 c fresh oregano
1/4 c red wine (or cider) vinegar
1 Tbsp minced garlic
1 tsp chili powder
4 shots of tabasco sauce
salt and pepper to taste
- Blanch the corn for 3 minutes. Drain and run under cold water. Remove the kernels from the cob.
- Mix all the remaining ingredients in a large bowl.
- Serve chilled.
(Probably great with shrimp or other seafood. Also great for lunch salad!)
Ingredients:
3 ripe avocados, scored into cubes, 2 pits retained
3 ears of corn
1 red onion
1 red bell pepper
Splash of olive oil
1/2 c fresh lime juice
1/2 c fresh oregano
1/4 c red wine (or cider) vinegar
1 Tbsp minced garlic
1 tsp chili powder
4 shots of tabasco sauce
salt and pepper to taste
- Blanch the corn for 3 minutes. Drain and run under cold water. Remove the kernels from the cob.
- Mix all the remaining ingredients in a large bowl.
- Serve chilled.
(Probably great with shrimp or other seafood. Also great for lunch salad!)
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