I forgot how much I liked corn.
Okay, “like” might be an understatement after I admit that I’ve made corn 3 times in the past week and a half.
I forgot how easy it is to cook and when it’s fresh, it tastes like candy!
I took a trip to the farmers market where I picked up a few ears of corn, [large] bag of beautiful cherry tomatoes, avocados, handful of limes and scallions. If only I had known I should have bought double of everything. My goodness. I want this salad every week.
For extra protein, I added grilled chicken to this and it was perfection. Summer in a bowl, right here.
You can also make [or pack] this for lunch, picnic, serve/enjoy with corn chips or simply as side at dinner.
ps. this also travels well – just throw in a little container with plastic [or wood] fork, drop it in your carry on bag and enjoy it on your flight out of town!
I remember my mom would always have to cut the corn off the cob, every. single. time for me as a kid. Between loose teeth, having braces, and well, just liking the convenience, I was always eating corn with a fork.
I’ve grown up, most days, and eat corn right off the cob like a big girl. Except… for this salad. and the salad before this. It’s a grown up salad, common.
Grilled Corn, tomato & Avocado Salad
[Adapted from Martha Stewart]
- 2 corn [husk and silk removed]
- 2 pints [mixed] cherry tomatoes, halved or quartered
- 1 avocado, halved, pitted, peeled, and diced
- 3 scallions, thinly sliced, at a diagonal
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- salt + pepper, to taste
- Optional – add grilled chicken
Grill corn – only a few minutes, rotating sides. If you don’t have or want to grill, you can cook over the stove. Once the corn is cooked, let it cool before you carefully cut the kernels off. The best way is to place the ear in a large wide bowl and with a sharp knife, carefully slice downward, cutting the kernels off an into the bowl. Discard cob. Continue until all the kernels are off the cob.
Add the corn, tomatoes, avocado, and scallions to a medium bowl. Drizzle the lime juice and olive oil, then season with salt and pepper, and toss gently to combine.
Serve and enjoy!
August 19 2011