I have been craving all things avocado and even though they’re wicked expensive this year (what’s the deal with the price this year?) they’ve still been finding their way into a lot of our salads and meals. The other night I was perusing some cooking blogs and saw a recipe on Jehan Can Cook for a wonderful salad which contained not only avocado but also grilled corn, another favorite in our home, so I just had to make it. WOW did we adore this salad, so many of our favorite summer time flavors with nice contrasting textures, a bit of sweetness and just a bit of heat…wonderful!! The best thing, it took mere minutes to make this salad and we enjoyed it as a “dip” eating it on nacho chips as we sipped summer drinks, Watermelon Frosty for me and a more “adult” beverage for Eammon.
2 ears fresh corn, husk & silk removed
Juice of 1 lime
3 TBS vegetable oil
1 TBS honey
1/2 tsp salt
1/2 tsp fresh ground pepper
2 cloves garlic, finely minced
1/4 tsp cayenne pepper
1 pint grape tomatoes, cut in halves
1 ripe Hass avocado, roughly chopped
1/4 cup fresh chopped cilantro
Grill corn over medium heat for 10 to 15 minutes turning as necessary. The corn should have some brown spots and be tender but not mushy. Cut the corn off the cob and scrape the cob with the back of your knife to get the juices. Set aside and let cool.
In a large bowl whisk together the lime juice, oil, honey, salt, pepper, garlic & cayenne. Add the grilled corn, tomatoes and cilantro and mix well so that everything is coated with the dressing, Carefully mix in the avocado being careful not to mash it as you mix. Refrigerate for at least 1 hour and serve.