July 08, 2014

Grilled Corn, Avocado and Tomato Salad

I had this at a friend's house recently and I immediately made it the next day.  It is so fresh and tasty and seasonal. 
Is there anything more beautiful than corn and tomatoes?  Nope.
I doubled the recipe when I made it because I had a lot of fresh corn.  The only modification I'd make when making it again is to NOT double the honey when doubling the rest of the recipe.  The reason for this is that I don't like my savory dishes too sweet.  But Grant thought it was perfect and said he loved the sweetness.


1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

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