I was on the phone with my friend Christine last week and as is usually the case, we ended up discussing a new recipe she had tried the weekend before. It was a fresh salad with grilled corn, cherry, tomatoes, avocado and cilantro. It sounded quite delish and I new it would be a perfect compliment to the grilled chicken I had planned for Father’s Day.
It came together quite easily. I went ahead and made the salad ahead of time including everything but the grilled corn. Then when it was time to start grilling, Jerry took care of the corn first. I added it to the salad as the chicken was grilling. No muss, no fuss.
Oh my gosh it was so good. The sweetness of the charred corn with the zip of the lime in the dressing, so very yummy. The avocado breaks down and actually makes the salad creamy after a time. I don’t know where Christine got the recipe but as is my tradition to name the recipe for the person who gave it to me, it will forever be called Chrissie Lynn’s Grilled Corn Salad w/ Tomatoes and Avocado.
If you need more inspiration check out the In the Kitchen side bar or go to my Recipe Catalog.
Celebrate the Feast!!
Grilled Corn Salad
w/ Tomatoes & Avocados
1 pint grape tomatoes, cut in half
1 ripe avacado, diced
2 ears fresh corn, grilled (without husks)
2 Tablespoons fresh cilantro, chopped
Zest and Juice of 1 lime
3 Tablespoons vegetable oil
1 Tablespoon honey
Sea salt and pepper to taste
1 clove of garlic, minced
~ Cut grilled corn from cob then scrape with back of knife until all the yummy corn juice is out. Set aside and cool.
~ Mix together the tomatoes, corn, avacado, and cilantro until combined.
~ Whisk dressing ingredients together, and combine with veggies.
~ Let sit for 10 – 15 minutes.
Return to The Catholic Conspiracy