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1 clove garlic, peeled
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon ground black pepper
3 ears fresh corn, husks removed and bases trimmed, or 2 1/2 cups frozen corn, thawed
2 California (Haas) avocados, pitted, peeled and diced
6 ounces Cabot Hot Buffalo Wing Cheddar, finely diced (about 1 1/2 cups)
1 cup chopped jarred roasted red peppers
1/4 cup chopped fresh cilantro or parsley
1. Coarsely chop garlic. Sprinkle with 1/2 teaspoon salt and mash into paste with blade of knife held sideways. Scrape into small bowl and whisk in oil, vinegar and pepper; set aside. (Alternatively, puree ingredients in blender.)
2. If using fresh corn, stand each ear up on end and cut down along cob with sharp knife, removing raw kernels in strips. Break up strips into kernels.
3. In large bowl, combine corn, avocados, cheddar, red peppers and cilantro or parsley. Pour reserved dressing on top and stir gently to combine. Serve immediately, or cover and refrigerate for up to 1 day.