Fresh corn is flooding the markets right now and thank goodness too. It gives us an excuse to enjoy it often, whether it be on the cob or in a soup, side dish or a salad like the one we had last night.
Boiled for exactly 3 minutes, then plunged into an ice bath to stop the cooking and cool it down, when removed from the cob the still slightly crisp kernals joined pearl tomatoes, red onion and avocado in a large bowl. While this recipe from Sunset Magazine via myrecipes.com called for fresh basil, wouldn't you know I had none so I substituted fresh parsley and put dried basil into the dressing instead. No matter! Hit the link for the original recipe but I've listed my version below.
The result - a wonderful light and incredibly fresh tasting celebration of summer's greatness that will go with darn near anything. I caution you though - don't be lazy and substitute frozen or canned corn because the secret to this fabulous salad is the fresh sweet taste of the semi crunchy kernals as they pop on your tongue.
We had our salad beside roasted pork tenderloin coated in a mustard seed and fennel crust - but I'll be telling you about that a little later. It was wonderful!
Looking for other corny ideas to lift your spirits and make your tummy laugh? Just hit the links for a few ideas!
Fresh Corn and Avocado Salad (from JBug’s Kitchen adapted from Sunset Magazine via myrecipes.com)
3 large ears fresh corn, shucked
2 cups pearl tomatoes cut in half
1/3 cup chopped red onion
1 large avocado, cut into cubes
1/3 cup chopped fresh parsley
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/4 teaspoon salt
Coarse ground black pepper
Heat a pot of water to boiling and add corn. Boil for 3 minutes, then remove immediately and plunge into an ice bath to cool. Remove kernels from cobs and place into a large bowl along with tomatoes, onion, and parsley.
Combine vinegar, mustard, olive oil, dried basil, salt and pepper in a small jar with a tight sealing lid and shake well. Just before serving, add avocado chunks to salad along with the dressing and toss to combine. Serves 4.
A year ago - Pasta with Cajun Shrimp and Andouille Alfredo
Two year's ago - Scotch Eggs
Three year's ago - Wild Rice Salad