My typical Taco Tuesday side dish is some kind of salad. It’s nice to have something a bit healthier than rice and beans – something fresh to brighten up the taco main course. I followed this recipe, but the best thing about it is that it can be eyeballed. I didn’t really use any measurements, forgot the scallions, and used frozen corn instead of fresh. Guess what: still great.
Start by cooking your corn (4 ears for 6 people…or in my case, 1/2 a bag of frozen corn for 3-4 people) in butter until it’s charred (or warmed through if you’ve gone with frozen). Add 1/2 a minced jalapeño (or adjust based on your heat tolerance) and sauté for one more minute before removing from the heat. Mix in a diced avocado, the juice of a lime, a large handful of cilantro, a big squeeze of honey, and some salt and pepper. Gently toss so you don’t break down the avocado, taste, and adjust the heat/honey ratio if necessary.
This salad is great because it works as a side but it also works really well as a topping. Turns out, we ran out of tortillas last week and did taco bowls instead (over rice) and this salad just mixed right in. It was perfect. I also threw the leftovers straight into my taco salad for lunch the next day with another amazing result. And did I mention it comes together in under 10 minutes?