By: Adapted from www.sunset.com.
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn’t in season yet, use frozen corn.
Time: Preparation 1 hours
Serving: 8 Servings
Ingredients
- 1 c millet
- 4 c water
- 1 t salt
- 4 c corn kernels
- 0.333333 c chopped cilantro
- 0.333333 c lime juice
- 2 T chopped green onions
- 1 T olive oil
- 1.5 t cumin
- 3 jalapeño peppers
- 4 tomatoes
- 1 avocado
Preparation
Heat a large skillet over medium heat. Add the millet. Cook, stirring frequently, for 10 minutes, until fragrant and toasted. Add the water and 1/2 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes, until the water is mostly absorbed. Fold in the corn, and cook, covered, for 5 minutes. Transfer the millet and corn to a large bowl and set aside to cool to room temperature.
In a small bowl, combine the remaining 1/2 teaspoon of salt with the cilantro, lime juice, green onions, olive oil, cumin, and jalapeño. Fold the cilantro mixture into the bowl of millet, and toss to combine. Gently fold in the tomato and avocado. Cover and refrigerate for 30 minutes, then serve.
