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Summer Corn and Avocado Salad.

Posted Aug 11 2011 9:30pm

I am flying high in the sky over South Dakota right now, en route to Cincinnati for a weekend at home and my baby shower!  While I’m traveling, I hope you enjoy a simple summer recipe that we love in our house.

In my opinion, sometimes the best recipes are the least complicated.  In the summer, all I want to eat are berries and salads, making the most of the fresh seasonal produce that I know I will miss so much once the weather changes.  Corn is one of those vegetables I look forward to all year long.  While of course you can find it year round, nothing compares to the crisp sweet ears you find in August.

This salad is actually raw – no need to cook the corn ahead of time.  The lime juice softens it just enough, and combined with avocado and tomatoes, it is just the right mix of textures and flavors.  You can eat it with a fork, but I’d say it’s best when scooped with some salty tortilla chips.

Summer Corn and Avocado Salad

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Ingredients: (serves 4)

  • 4 ears yellow or white corn (uncooked)
  • 1 cup cherry or grape tomatoes, sliced
  • 1 lime, juiced
  • 1/2 cup cilantro, finely chopped
  • 2 avocados, cubed
  • salt, to taste

Instructions:  First off, I’m going to show you a trick.  Have you ever tried cutting corn off the cob and had the kernels bounce and fly everywhere?  I’m going to save you from having that happen again.  Take a small bowl and turn it upside down inside a larger bowl, like so…

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Then prop the corn up on the base of the small bowl and being to carefully cut the kernels off using a sharp knife.

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The large bowl catches all the runaway kernels, while the small bowl props the ear of corn up high enough that you can cut all the way to the bottom without the loose corn getting in the way.

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Viola!  Don’t say I never taught you anything.  Cut all four ears of corn into a large mixing bowl.

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Slice the grape tomatoes lengthwise, and add to the bowl with the corn.

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For a little bit of an herby punch, chop 1/2 cup fresh cilantro and add to the salad.

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Toss veggies with the juice of one lime and a few pinches of salt to taste.  Allow flavors to marinate in the refrigerator for at least 30 minutes.

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Before serving, dice avocados and combine with the rest of the salad.  You won’t want to add these until you are close to meal time, or else the avocados will brown.

Mix it all and adjust seasoning to taste, then serve!

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It is so simple and easy to make, and it’s amazing how something as light at lime juice can really bring so much flavor into a fresh vegetable salad.

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Serve as a side dish on taco night, or just enjoy it straight out of the bowl with tortilla chips.

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My favorite foods are always scooped.

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