Growing up, I went to the beaches on the Delaware and Maryland shores with my family and with friends. We would always stop at a roadside farm stand to get Silver Queen corn on the drive to get there. It was the BEST fresh corn. I think that I’ve loved summer corn ever since. Long Island has some great fresh corn as well. 🙂 This is a wonderful and quick side dish for a summer meal, especially a grilled meal. The corn is really showcased. This is an adaptation and combination of recipes from Two Peas & Their Pod and Annie’s Cooking Lab. We used the leftover salad as part of a burrito filling, but it could also be eaten as a dip with tortilla chips. GREAT.
Yield: 6-8 servings
Cook Time: 20 minutes
- 4 ears fresh sweet corn
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 cup Campari and grape tomatoes, quartered
- 1 jalapeno pepper, seeds removed and diced
- 2 avocados, seed removed and chopped
- 3 tablespoons fresh lime juice
- Salt and pepper, to taste
- Shuck the corn. Bring a large pot of water to a boil, then salt. Cook the corn in the salted boiling water for 2 minutes, then turn off the heat and quickly remove the corn from the water.
- Place the corn on the grill and turn occasionally until a few of the kernels are blackened, about 8 to 12 minutes. Let cool to room temperature.
- Use a knife to remove the corn kernels and place them in a large bowl. Add the cilantro, jalapeño, red onion, tomatoes and lime juice. Carefully stir until combined. Salt and pepper to taste, then chill. Add avocado just prior to serving.
So fresh and yummy! By the way I love your tagline, ‘If I knew you were coming I’d have baked a cake’…makes me giggle everytime 🙂
I love that you said that 🙂
I noticed that Kale Tacos didn’t make the blog
My dear friend…It’s Swiss chard tacos- by the way-
& -in fact- they are on the blog 🙂
They are delicious!
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