4 cups corn kernels (see note below)
3 large red bell peppers, diced
4 large avocados, diced
1 bunch fresh cilantro, chopped (about 1 cup)
Juice of 2 limes
2 tablespoons olive oil
Toss the corn, bell peppers and avocados in a salad bowl with 2/3 cup of the cilantro.
To make the salad dressing, puree the remaining cilantro with the lime juice in a blender or food processor, slowing adding the olive oil. Dress the salad and add pepper to taste. An hour in the refrigerator improves this dish.
NOTE: If corn is in season, use fresh kernels cut from the cob; you’ll need about 4 large ears. The rest of the year, simply steam frozen kernels until tender and then let cool.