Home Cooking In the Kitchen In the Kitchen: Summer sweet corn and avacado salad

In the Kitchen:
Summer sweet corn and avacado salad

The taste of summer is on the tip of my tongue. Berries are being picked and zucchini is being harvested. Tomatoes and corn are soon on their way.

2014 0628 kitchen corn 2I have become impatient waiting for the sweet corn of Long Island to arrive. Eating corn straight from the cob is something I have enjoyed since I was a kid. Corn on the cob was always a feature at BBQs and family gatherings, where you could be sure to find the kids husking corn on the back deck.

Corn kernels stuck between teeth, hands covered in corn butter and empty corn cobs strewn across the table. Although I find these to be the highlights of eating corn, some people aren’t too thrilled about the aftermath.

Corn can still be a fun food even if it’s cut from cob. I personally like to mix it into homemade salsa or sprinkle it on top of my salad along with other veggies. It’s also a great way to use leftover corn on the cob. But it can also make a great salad that’s the talk of the table at the next backyard barbecue pot-luck you attend.

Bright veggies with a light lime dressing — and did I mention the avocado? You can’t go wrong when it comes to avocado in anything. Add slices of grilled chicken if you want to take it up a notch and this will make for a great main course.

It’s best to use fresh corn for this recipe. The corn can be cooked any style — boiled, grilled, roasted — and then cut off the cob. If using frozen corn, be sure to blanch and cool before using.

2014 0628 kitchen corn 3Summer Corn Salad
Yield: 6-8 Servings

Ingredients:
2 Cups cooked corn kernels, fresh or frozen
2 Avocados, peeled, pitted and cut into 1 inch cubes
1 pint of grape tomatoes, halved
1 small red onion, small dice
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 lemon, juiced
1/4 cup chopped basil
1/4 cup chopped mint
Salt and pepper to taste

• Combine the corn, avocado, tomatoes and red onion in a large bowl.
• In a small bowl whisk together the oil, lime juice, lime zest, lemon juice, salt and pepper. Whisk until well combined. stir in the fresh herbs.
• Pour the dressing over the vegetables and mix until well combined. Add salt and pepper to taste. Refrigerate for and hour to allow flavors to meld.

Editor’s note: Kayleigh is off this week. This column was originally published on June 28, 2014.

 

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Denise Civiletti
Denise is a veteran local reporter and editor, an attorney and former Riverhead Town councilwoman. Her work has been recognized with numerous awards, including a “writer of the year” award from the N.Y. Press Association in 2015. She is a founder, owner and co-publisher of this website.