Everything has to come together at the right time for this salad but when it does, you’ve got yourself a really luscious end-of-summer side dish. Chop all the ingredients smaller, serve it with chips and beer, and you’ll have a passel of new friends. If you try making this in the dead of winter when fresh corn and tomatoes are a distant memory, you’ll likely be eating this alone. Along with your frozen fish sticks and canned peas. We won’t go there.
Start out by cutting two really ripe avocados into chunks. Then squeeze the juice of one lime over all.
Then add 1/4 cup of chopped red onion and 1/2 of a jalapeno pepper, (without the seeds and white ribs) minced finely. If you like to live dangerously, mince the whole pepper with the seeds and ribs.
Now take two fresh cobs of corn, and boil for a couple of minutes only. Remove from water and strip off all the kernels. If you want you can even skip the step of cooking the corn. Your choice. Add that to the bowl, along with 3 or 4 small tomatoes, chopped up, and a few tablespoons of minced cilantro. Toss in 2 T. olive oil, 1 T. white balsamic vinegar (or other white vinegar), salt and pepper. Mix everything together.
Click here for printable recipe of Corn, avocado and tomato salad.
Both had corn on the brain today.
ReplyDeleteLove the avocado in the salad.
It says summer is not over yet!
we both made the SAME EXACT THING - it is the season!
ReplyDeleteVery summery! And colorful!
ReplyDeleteDo you have fish sticks in your freezer? I don't believe that for a second. haha
LL
YUM! Looks fantastic. I'm making some chorizo tomorrow night and this will make a perfect side that I know the whole family will love.
ReplyDeleteYum! That looks so fresh!
ReplyDeleteEnd of Summer? Say it isn't so.
ReplyDeleteBeautiful salad!
I see what you mean now ;) LOL Yours looks fabulous! I love avacado in salsas. This surely was a short season for corn.
ReplyDeleteThis recipe was recently published in the New York Times. It's important to give attribution when you get inspiration from another source. Otherwise it may be considered plagiarism or copyright infringement. Please consider editing your post.
ReplyDeleteTo Anonymous - I can assure you I did not take this recipe or inspiration for it from The New York Times. Having just looked it up, I see the NYT recipe is quite different, using bacon and chilis, which mine does not. If anything, I owe my inspiration to "Pioneer Woman," who posted a similar recipe (with variation) on her blog not long ago. As one who worked as a journalist for international publications, I am quite sensitive to giving credit where credit is due. My work was frequently run in newspapers all over the world, without attribution to me or the company I worked for. Whenever I use a recipe from another source verbatim (which I do occasionally), I always attribute to that source, as I have done with recipes from staceysnacksonline.com or prouditaliancook.com, for instance. But thanks for your post. It's important for people to know they cannot use other people's work without some form of attribution. Next time you leave a comment, however, why don't you leave a name or an email where I can contact you directly?
ReplyDeleteNice clarification in your comment to anonymous. Really, some people need to get a life! I cheat and make this sometimes with Trader Joes frozen roasted corn and a can of black beans. I know, I know, its not as good as fresh!
ReplyDeleteI made this tonight with cilantro lime chicken - so good! Thank you!
ReplyDeleteTasty summer side. I could eat this with a quesadilla right about now :)... thankfully it's going to be about 80 here tomorrow, which means it's still okay to eat it :D.
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