Spicy Corn Salad with Avocado, Jalapeno and Cilantro



31/2 cups chilled cooked fresh corn (about 4 ears)
1 red bell pepper, finely chopped
3 medium radishes, sliced into thin half moons
1 or more jalapenos to taste (or substitute milder Anaheim chiles)
1 large scallion, thinly sliced
2 tablespoons olive oil or avocado oil
1 tablespoon fresh lime juice, or more to taste
1/4 teaspoon Rain’s Choice vanilla extract
1/2 teaspoon sea salt
Freshly ground pepper to taste
1 large ripe avocado, peeled, pitted, and diced
1/3 cup fresh cilantro, coarsely chopped


In a large bowl, toss corn, bell pepper, radishes, jalapeno(s) scallion, oil, lime juice, vanilla extract, salt, and pepper.

Right before serving, add avocado and cilantro (or parsley). Gently toss to combine. Taste and adjust seasonings and lime juice to taste.