Tomato, Tomatillo, and Corn Salad with Avocado Dressing

Ingredients

• 2 teaspoons chipotles in adobo minced (from 1 medium chipotle)
• 1 medium avocado 
• 3 medium pepper flakes red seeded finely chopped
• 2  corn syrup white yellow
• 0.3 cup cilantro leaves fresh finely chopped
• 1 medium garlic clove smashed
• 1.5 cups jicama 
• 6 servings kosher salt 
• 3 tablespoons juice of lime freshly squeezed (from 2 medium limes)
• 1 pound roma tomatoes seeded ( 4 medium)
• 3 medium spring onion light white green thinly sliced ( and parts only)
• 8 ounces tomatillos ( 4 medium)
• 3 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• paper towels
• knife
• blender

Directions

1. For the dressing:Halve and pit the avocado, then scoop the flesh out into a blender.
2. Place a large bowl on a damp towel. Fold a paper towel into fourths and place it inside the bowl. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the bowl. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. You should have about 2 cups of kernels. Discard the paper towel.
3. Add the remaining measured ingredients to the bowl, season with salt, and stir to combine.
4. Drizzle with the dressing and stir until evenly coated. Taste and season with more salt as needed.