Curried Chickpeas

In a rush? Want a big batch of Indian food to last you a week of lunches (and more?) This is the simple fast recipe for you! Obviously you can swap out with fresh tomatoes, from-dry chick peas, make your own vindaloo paste, and all sorts of optional garnishes (cilantro?) But here's the quick and dirty version (provided to me by my new Canadian lover boy : ) They make 'em cultured up there)

 
Curried Chickpeas
from Raymond
serves 16
cook time: 8 - 12 hours

Ingredients:
2 - 28 oz. cans diced tomatoes (doesn't matter if flavored or not)
4 - 15.5 oz. cans chickpeas
3-4 large onions, diced
1 jar Vindaloo PASTE
2 Tbs. garam masala
~4 oz. beer
optional: raita and cilantro, to garnish

Instructions:
1. Drain and rinse chick peas.
2. Combine all ingredients in a large crock pot on high heat, and stir well to combine.
3. Add beer until just covering tops of all chunky ingredients.
4. Cook on high for 4 hours or so, then set to low for 4-8 hours (I usually just do overnight)
5. Eat chick peas for a week or freeze and store some. Serve over basmati rice.

Lentil Mushroom Ragu Sauce

Delicious tomato-lentil-mushroom sauce. Quite like the gritty texture of ground beef-tomato sauce. This makes a good large batch, stores well, and is great for packed lunches. Can be served onto of anything; spaghetti squash, spaghetti, potatoes, eaten directly from a bowl.... I choose to put it over baked spaghetti squash.

Lentil Mushroom Ragu Sauce
adapted from Fox Loves Lemons
serves 6 - 8

Ingredients:
2 lbs. tomatoes
2 Tbs olive oil
1 large onion, diced small
16 oz mushrooms, cubed small
6 cloves garlic, minced
3 medium carrots, cubed small
1 large bell pepper, diced small
2 cups lentils, rinsed and picked through
2 cups water (or as needed)
1/2 cup red wine
1 bay leaf
1 Tbs dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 Tbs cumin
1 Tbs tumeric
2 Tbs fresh basil, minced
herbs to garnish (optional)

Instructions:
1. Core tomatoes and put into a frying pan on high heat, and cover with a lid. Every 5 minutes smash them down a bit until they're crushed.
2. Heat olive oil in a large sauce pot, and add onion and carrot and cook over medium-high heat until are starting to brown, stirring often. Add in bell pepper and mushrooms, and cook until both have softened.
3. Add in garlic, cook for 30 seconds more. Combine rest of ingredients (crushed tomatoes, lentils,  water, red wine, and all spices EXCEPT basil). Cover, and simmer on medium heat until lentils are tender, 30 minutes or more. Add more water as needed.

Vegetable Curry

Delicious curry that's so close to India! If only I had a curry plant going, this would be pretty much the real thing. One day soon! This again is one of the recipes that Gopal made for me and my roommates when he and his family came over to show us Americans how to cook the Indian way. I still haven't perfected my chapati technique, but hopefully one day soon!

Vegetable Curry
from Gopal

Ingredients:
2 Tbs. oil
green chilies (optional)
1/2 medium red onion
1 handful curry leaves
2 green bell peppers, diced small
1 medium russet potato, diced small
1 roma tomato, diced small
1 small handful cilantro, chopped
1/4 cup coconut paste
1 Tbs. ginger/garlic paste
1 tsp. tumeric
1/4 tsp. black pepper
salt to taste

Instructions:
Note: After each ingredient, stir and saute for a minute or two before adding the next.

1. Heat oil in a skillet over medium heat.
2. Add green chilies (if using), onions,  cilantro, and curry leaves.
3. Add bell pepper, and potato. Cover with lid and let saute for an additional minute.
4. Add tomato, and saute for 3 minutes. Add coconut paste, ginger/garlic paste, tumeric, black pepper, stir well, and cover with lid to cook for 5 minutes.
5. Season with salt to taste, and serve with chapatis.

Chapatis
from Gopal
makes about 12 chapatis

Ingredients:
3 cups whole wheat flour + more for sprinkling
1.5 cups water
1 tsp. salt
oil or butter (optional)

Instructions:
1. Add flour and salt to a bowl and stir to combine.
2. Make a well in the center of the flour, add water, and combine with hands. Knead 5 minutes. Add more water or flour as needed, until all flour comes off the side of the bowl but dough isn't sticky.
3. Divide into 12 balls, and press each one flat by pressing hands together tightly and twisting palms in opposite directions to make compact disks.
4. Let each ball set for 5 - 10 minutes before rolling out
5. Put some flour on the counter, cover both sides of a dough ball, and roll out to about a 5" diameter circle. To roll: roll back and forth one time on a side, flip and turn 90 degrees and repeat. 
6. Pre-heat a skillet to low heat. Add a rolled-out chapati, in crease heat to medium, cook for about 1 minute, flip, then turn head back to low and cook until dough-color has left. Flip back and forth a couple times until black splotches appear on the air bubbles.
7. If using oil or butter, drizzle or spread on chapate with the back of a spoon after the first flip.

Vegetable Biryani with Riata Sauce

This was one of my favorite dishes in India. I pretty much celebrated every time we got it for lunch (instead of our same daily-meal of rice, sambar, chapatis, and similar-tasting curry. Delicious and healthy, but the same thing every day makes a foodie cranky). Since all of our food was delivered I really didn't cook much at all, save for our Thanksgiving day feast. So, to learn how to cook Indian food, we had our amazing, kind, and gentle care taker Gopal come over with his beautiful family and teach us how to cook a few Indian dishes. Gopal pretty much made up these recipes himself, and they're amazing so I'd like to share them with the world.

I finally had the opportunity to make this dish for an Oscar party last weekend, where all the guests were assigned a dish from a country represented in the Oscars. By fortunate coincidence, I got India (from Life of Pi)

Unfortunately, it's fresh curry leaves and fresh double-beans are not stocked in the supermarkets during the winter in the mid west. SO, i substituted curry powder (so not the same thing, I know) and canned red kidney beans (or I would have, if I had realized that I don't actually own a can opener, a fact I have apparently been oblivious of since I moved into my new apartment 3 months ago x.x) Since this is an Indian recipe, you can pretty much substitute/remove/add any vegetables or seasonings you want to this. These are just the ones my dear old Gopal choose to use in his version of biryani.

Note: It's easiest to just prepare each vegetable as you go along instead of preparing all before starting.

Vegetable Biryani
from Gopal

Ingredients:
5 Tbs. oil
1 handful fresh curry leaves
1 small red onion, diced
1 green bell pepper, cut into thin strips and then halved
3 small carrots, cut into 1/4" thick half moons
2 handfuls of green beans, chopped until 1/4" circles
1 small russet potato, diced
large handful of fresh double-beans
1 handful cilantro, chopped
2.5 Tbs. ginger/garlic paste
1/2 cup coconut paste
2 Roma tomatoes, diced
green chillies (optional)
3 cups basmati rice
1 Tbs. salt, divided

Instructions:
     Note: after each individual item is added to the pot, stir to incorporate new ingredients and cook for 1 minute before adding the next ingredient.

1. In a bowl, soak the rice. Dice the potato and soak in a separate bowl, same with the double-beans.
2. Heat the oil on medium heat in a stock pot
3. Add curry leaves, onion, bell pepper, carrots, green beans, potato, and double beans. Cover with lid and let cook for 5 minutes.
4. Drain rice and add fresh water to soak.
5. Add garlic/ginger paste, cover, and let cook for 2 minutes. Add coconut paste, cover, and let cook for 2 more minutes.
6. Add 2 tsp. salt and cover. Then add diced tomato and cover.
7. Add 6 cups water, turn on high heat, add remaining 1 tsp. salt and bring to a boil.
8. Drain rice, add to pot, and cook for 15 minutes, stirring every 5.
9. Set pot aside with lid on for 15 minutes.
10. Serve with raita sauce.

Riata Sauce
from Gopal

Ingredients:
1 cucumber
1/2 medium red onion, diced small
500 mL yogurt
1 tsp. salt
1/2 cup diced cilantro

Instructions:
1. Combine all ingredients and serve over biryani.

Shakshouka

This north African dish is super delicious, and pretty flexible. My friend who ate it with me said it was her favorite dish while on her middle east trips, and that this dish served it justice. Note: pictured above is a half-batch, since I was only cooking for 2.

Shakshouka
from Indulge & Devour 
serves 4

Ingredients:
1/2 tsp. cumin seeds
3 Tbs. olive oil
2 cloves garlic, minced
1 large onion, peeled and sliced into half rings
2 red peppers, seeded and chopped finely
2 yellow peppers, seeded and chopped finely
2 Tbs. fresh thyme
2 Tbs. fresh parsley, chopped + extra for garnish
6 medium tomatoes, peeled and chopped
1/2 tsp. ground turmeric
1/2 tsp. smoked paprika
4 large eggs
salt and ground pepper to taste

Ingredients:
1. In a large pan or skillet, dry roast the cumin seeds on medium-low heat for a few minutes until fragrant. Increase heat to medium, and add olive oil, garlic, and onions and saute until soft.
2. Add peppers, thyme, and parsley and cook on medium heat until softened (~10 mins).  Lower heat to medium-low, and add tomatoes, turmeric, paprika, and season to taste. 
3. Cook for another 15 minutes or so, until the liquids from the tomatoes and peppers have reduced to a chunky, thick sauce.
4. Make 4 spaces within the sauce, and crack egg into each one. Use a fork to spread the white around a bit, and season with salt and pepper.
5. Cover pan with a lid (or foil), and cook for another 5 minutes, until the egg whites have just set. Serve immediately.

Pesto Rosso

A very fresh and light combination! I ate on baguette slices and as spread for veggie dogs. Delicious!

Pesto Rosso
from the Foodie Physician

Ingredients:
1.5 oz. chopped almonds (about 1/3 cup)
1/2 cup sun-dried tomatoes
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 leaves fresh basil
1 tsp. balsamic vinegar
5 oz. cherry/grape tomatoes
1/4 cup olive oil
2 Tbs. Parmesean, grated

Instructions:
1. Place almonds, sun-dried tomatoes, garlic, red pepper flakes, and basil in food processor. Pulse until finely chopped.
2. Add balsamic vinegar and tomatoes, and pulse until tomatoes are finely chopped. Then add oil in stream until a paste is formed.
3. Scrape down the sides, add Parmesean, and process until just combined.

Serving suggestions: Server on croustini, on sandwiches, or use as pasta sauce.

Tomato Chutney

Tomato Chutney
from Cup of Sugar/Pinch of Salt

Ingredients:
2 Tbs. olive oil
2 bay leaves
pinch of cloves (ground)
pinch of cinnamon
2 cloves garlic, minced
2 large onions, chopped
salt and pepper
5 large tomatoes, diced
1 tsp. sugar
pinch of nutmeg

Instructions:
1. Heat oil on medium heat in a heavy-bottomed skillet. Add bay leaves, cloves, and cinnamon to the pan. Then add garlic and saute until fragrant (30 secs), then add onion, garlic, and black pepper and saute for 10 minutes, stirring occasionally.
2. Add tomatoes, sugar, and some more salt to the mixture, stir to combine, and cover for 5 mintues.
3. Take the lid off, cook for another 5 minutes stirring occassionally.
4. Remove bay leaves, pour the mixture into a blender, add the pinch of nutmeg, and blend until mostly smooth.

Raclette

Make sure to account for several slices of raclette cheese for each potato.

Very delicious! And it's a fun interactive dinner. Sorry these pictures are so blurry. Goes perfectly with a side salad.

Raclette

Ingredients:
1 regular package of Raclette cheese
4 large potatoes
3 small onions, thinly sliced
2 cups  sliced mushrooms
2 Tbs. butter
small spicy pickles
2 large tomatoes, diced
salt and pepper to taste
veggie faux pork bacon chunks (optional)

Instructions:
1. Scrub potatoes, and put in a pot of cold water so that potatoes are completely covered. Put pan on high heat and bring to a boil, then turn down medium-high heat and keep at a rapid boil until potatoes are tender, about 20 minutes.
2. While the potatoes are boiling, heat a skillet on medium-high heat, melt the butter, then add the mushrooms and onions. Sprinkle a little salt onto the mixture, and sautee until mushrooms and onions are caramelized. Put aside in a bowl to serve on the table with the raclette. Same with the diced tomatoes and the pickles, put into bowls and serve at the meal.
3. Sautee the faux meat, if using, until caramelized on some sides. Add butter if needed for the faux meat you're using.
4. Turn on raclette machine to 3/4ths the maximum temperature (probably depends on the raclette machine).
5. Lay out the raclette cheese on a plate in an overlapping pattern (traditional), and put the potatoes and (optional) faux pork chunks on top of the raclette machine to keep warm.
6. While at the dinner table, put a piece of raclette cheese in the machine, take a potato onto your plate and cut in half, put as desired on top diced tomatoes, onions, and mushrooms, and salt and pepper if desired. When the raclette cheese starts to bubble and brown, take out, and scrape onto your potato using the (wooden) scraper that comes with the set.

Roasted Vegetable and Feta Cous Cous

Taken in real sunlight! Something I so rarely see. It came out amazing! Even though I had to put my nice warm bowl of food out onto the cold window ledge, and had to time my picture so as not to get a car in the background. I was inspired to do this because it was late-afternoon and the sun was shining in rays into the kitchen, and my bowl caught the light and I though oh! maybe I should try this 'natural light' people keep talking so much about, instead of keeping my food away from the day-star.



Well, here it is! Roasted Vegetable cous-cous. Definitely worth making, and I think it would be fine using the juice of a whole lemon if you wish.

Roasted Vegetable and Feta Cous Cous
from life tastes like food

Ingredients:
1 cup uncooked cous cous
1 cup cherry tomatoes (if using grape, cut in half before baking)
1 zucchini, chopped to the same size as the tomatoes
1 onion, chopped
olive oil to coat vegetables
1/2 lemon, juiced
2 Tbs. dried basil
1/2 cup feta, crumbled
salt and pepper to taste

Instructions:
1. Preheat oven to 375 F (190C).
2. Place all vegetables on baking sheet with a lip, and drizzle a little bit of olive oil on top, the mix to evenly coat.
3. Spread vegetables out evenly on pan, and bake for 1 hour (if you don't have a large enough oven, and there are layers of vegetables, bake for 1:30-2 hours, stirring every 30 mins. 2 hours makes the vegetables really caramelized and delicious)
4. Combine cous cous, salt, pepper, and basil in a bowl. Then add 1 1/4 cups boiling water, and cover bowl for 5 minutes. After, fluff cous cous with a fork, and combine with vegetables, lemon juice, and 1/4 cup of the feta.

Basic Tomato Sauce

Basic Tomato Sauce
adapted from Simply Recipes

Ingredients:
2 Tbs. olive oil
1 medium onion
1 clove garlic, minced
28 oz. canned whole tomatoes and juice
2 tsp. dried basil
2 tsp. dried parsley
salt and pepper to taste

Instructions:
1. Heat olive oil in a large skillet, and sauté the onions until completely soft.
2. Add garlic (cooking for 30 seconds), increase heat to high and add the tomatoes, basil, and parsley.
3. Smash in the pan until they're broken up into small parts. Season mix with salt and pepper to taste, and simmer until thickened (about 15 minutes).

Insalata Caprese

Seriously one of my favorite summer-time things to make. But, even though it's mid winter, it was time to make this because I finally got around to making the balsamic reduction I've always wanted to! This makes a great light meal with a ramekin of potato gratin, hunk of baguette, and a glass of white wine.

Insalata Caprese

Ingredients:
2 large ripe tomatoes (or large cherry tomatoes), sliced 1/3" thick
1 handful basil leaves (roughly torn if using cherry tomatoes)
1 mozzarella ball, cut into 1/4" slices (then quartered if using cherry tomatoes)
1 Tbs. olive oil
1 Tbs. balsamic vinegar (or 1 tsp. balsamic reduction, recipe here)
salt and pepper (to taste)

Instructions:
1. Arrange caprese salad: tomato slice, leaf of basil, mozzarella, repeat, in a centric circle.
2. Drizzle olive oil over salad, following the pattern. Same with balsamic. Grate fresh pepper over salad, and serve.

Tomato and Caramelized Onion Tart

Delicious! Everyone loved this tomato tart. We ate it in one sitting.


Tomato and Caramalized Onion Tart
adapted from tarte du jour

Ingredients:
1 recipe whole wheat and olive oil pastry crust
2 large red onions, thinly sliced
2 Tbs. olive oil
2 Tbs. minced fresh thyme
1.5 tsp. salt
4 oz. gruyere cheese, grated
2 large eggs
1 cup cream
3 Roma tomatoes (or any other kind), sliced 1/2" thick

Instructions:
1. Preheat oven to 375 F (190 C).
2. Heat olive oil on medium-high heat in large pan. Add onions, 1/2 of the thyme, and 1 tsp. salt. Stir, scrapping the bottom constantly, until onions are completely caramelized (about 20-25 minutes).
3. In large bowl, beat together eggs, cream, and remaining 1/2 tsp. salt.
4. Place caramelized onions in pre-baked tart crust, spreading evenly. Pour custard over the top. Sprinkle cheese over the top of the onions. Arrange tomato slices cut-side up over cheese. Sprinkle with salt, pepper, and rest of the thyme.
5. Bake 40-45 minutes until top is lightly golden brown.

Baked Cauliflower Mac and Cheese

I'm back! 4 months in India (with some great recipes to share, just as soon as I get back into the states with my spice cache). But for now, cheap, cheap fine French ingredients! So exciting!! First off:


Baked Cauliflower Mac and Cheese
adapted from Katherine Martinelli

Ingredients:
1 lb. pasta
1 head cauliflower, cut into small florets
olive oil
1 cup chopped tomatoes
3 Tbs. butter
salt and pepper
2 Tbs flour
2 cups cream fraiche
2 cup grated Gruyère
1 cup grated Parmesan
1 Tbs. whole grain Dijon mustard
1 Tbs. paprika
1 cup breadcrumbs, optional

Instructions:
1. Preheat broiler. Toss cauliflower in olive oil, place evenly in 13x9x2" baking pan (or smaller if you're halving the recipe) and broil until lightly browned.
2. Lower oven heat to 350, cook pasta until al dente.
3. Melt butter in sauce pan over medium-low heat, then sprinkle in flower and whisk. Whisk in creme fraiche until heated throughly. Add 1 1/2 cups Gruyère and whisk until fully melted, then add 1/2 cup Parmesan and mustard, and then the Paprika, salt, and pepper all to taste. Remove from heat.
4. Combine pasta, sauce, cauliflower, and tomatoes. Sprinkle remaining cheese on top (and bread crumbs if desired).
5. Bake pasta uncovered for 35 minutes.

Vegetarian Jambalaya

This definitely tasted like jambalaya, which is why I think I wasn't a huge fan. It was too meaty, in texture and taste. My brother requested this dish, and since he's been so awesome in helping me in the kitchen this summer, I was glad to oblige.




Vegetarian Jambalaya
adapted from globetrotter

Ingredients:
1 lb. Yves vegetarian shrimp
2 - 8 oz. bags MorningStar chick'n strips
1 - 12 oz. bag MorningStar sausage style crumbles
3 1/2 cups better-than-chicken vegetarian chicken broth
1 Tbs. shrimp boil
1 large onion, chopped
5 cloves garlic, minces
1 - 28 oz. can whole tomatoes, drained, juice reserved
2 cups long grain rice
vegetable oil
salt and pepper

Instructions:
1. Combine vegetarian chicken broth, shrimp boil, and vegetarian shrimp. Boil for 30 mins.
2. In a skillet, combine 1 Tbs. or so oil and sausage crumbles, and sauté on medium-high until caramelized (about 10 minutes). Set aside in a large mixing bowl.
3. Saute in about 1 Tbs. oil the chick'n strips on medium high, until golden brown on most sides. Add to large mixing bowl.
4. Add to skillet oil 1/4 cup reserved tomato juice, onion, garlic, and tomatoes and sauté until soft, chopping the tomatoes into pieces with your spoon as you stir. Add to mixing bowl.
5. Add contents of mixing bowl along with uncooked rice and salt and pepper (to taste) to the shrimp pot. Mix, and then cover the pot and cook for 35 mins on low heat.
6. When the time has elapsed, take the pot off the heat and let sit for 10 minutes more before serving.

Ranchero Sauce

Ranchero Sauce
from veggie belly

Ingredients:
1 tsp. olive oil
1/2 onion, diced
2 cloves garlic, minced
1 hot pepper, minced
1/2 tsp. cumin
1/2 tsp. oregano
1-14 oz. can crushed tomatoes
salt to taste

Instructions:
1. Heat oil in medium sauce pan and add onions. Sauté until they become soft. Add garlic and pepper, and saute until soft.
2. Add cumin, oregano, can of tomatoes, and salt. Cook on medium heat until throughly heated.
3. Pour in blender, and blend until desired consistency is reached.

Mexican Rice

I made this to go with taco night. Tasty! I forgot the tomato sauce, but it was still very good with out it. Next time I might not rinse the rice before hand, so it might toast better.

Mexican Rice
adapted from Simple Comfort Food

Ingredients:
1 T. olive oil
1 c. uncooked long grain rice, rinsed
2 c. vegetarian chicken broth
3/4 cup chopped yellow onion
4 c. garlic, minced
1/4 c. plain tomato sauce (optional, I omitted)
1 Roma tomato, diced
1 t. cumin powder
1 t. hot spicy powder (if desired)
1/4 cup peas (frozen, canned, or fresh)
salt to taste

Instructions:
1. Heat oil in a pot on medium heat. Add the uncooked rice, and stir frequently until golden-browned.
2. Add garlic and mix for a minute. Then mix in the rest of the ingredients, minus the peas.
3. Reduce to a simmer, cover leaving a crack, and cook for 20 mins.
4. After it's done cooking, fluff rice, and toss in peas and stir to mix.

Spinach Tomato Cheese Pasta

Simple tasty healthy weeknight meal. Enough said.

Spinach Tomato Cheese Pasta
adapted from tracey's culinary adventures

Ingredients:
1 lb. shaped pasta
1/4 cup olive oil
3 cloves garlic
15 oz. fresh spinach
8 oz. cherry tomatoes, halved
5 1/4 oz. garlic cheddar
1 t. salt
3/4 t. ground pepper

Instructions:
1. Cook pasta according to package directions, until al dente. Drain, and reserver 1/2 cup pasta water.
2. Add oil to a large skillet, and heat to medium heat. Add garlic and cook until just fragrant. Then add spinach and tomatoes. Cook until all spinach is wilted.
3. Combine pasta, spinach mixture, 1/2 cup pasta water, cheese, and salt and pepper. Gently stir until evenly combined. Server hot.

Avocado, tomato and pesto-mayo grilled cheese

This is pretty much the most epic grilled cheese I've made in my entire life. Super, super delicious. It came out of an effort to clean out the fridge.

Epic Grilled Cheese

Ingredients:
1 ripe tomato, slices (I used heirloom)
1 ripe avocado
2 T. pesto-mayo-sundried-feta sauce (equal parts)
2 oz. Irish cheese
2 slices English muffin bread
butter for spreading
a pinch of salt

Instructions:
1. Heat skillet on medium heat. Then, butter both bread slices on one side, spread the pesto-mayo spread on the non-buttered side of one, then layer the tomato, then the cheese on. Place other on top.
2. Once grill is hot, place sandwich on grill, cooking each side until golden brown (1 min per side)
3. Cut avocado in half and remove pit. Sprinkle the pinch of salt evenly between the two halves, and then, with a fork, mash inside the skin (saving you a dirty bowl).
4. When the sandwitch is done cooking, take off heat. Carefully, so as not to disturb the layered ingredients, open the top and layer the avocado mash ontop of the cheese (using a spoon to dish out from avocado skin). Place top bread slice back on, and enjoy.

Corn, avocado, and tomato salsa with lime-honey dressing

Corn, avocado, and tomato salsa with lime-honey dressing
Adapted from For the Love of Cooking

Ingredients:
2 ears corn, husked with silk removed
1 pint grape tomatoes
1 avocado

Dressing:
2 T cilantro, minced
3 T olive oil
1.5 T lime juice
1 T honey
1 clove garlic, minced
salt and pepper to taste

Instructions:
1. Put 2 inches of water into a steamer pan, cover with lid, and set on medium-high heat.
2. While waiting for steamer to boil, combine all ingredients for dressing into a medium-sized mixing bowl, whisk, and set aside.
3. When steamer is ready, put corn in to steam for 10 minutes with lid on.
4. Dice avocado, place into dressing bowl, and coat immediately.
5. Half all of the tomatoes (quarter if particularly large), and place in the mixing bowl.
6. Once corn has finished cooking, set aside until cool enough to handle, and then cut corn of cob with sharp knife, rotating the husk as you go along. Be sure not to cut too close to the husk.
7. Combine corn with rest of mix, mix gently with hands (so to not squish the avocado more than it must be).
Optional: Let flavors combine for 30 mins. before serving.