I found the recipe on Facebook and as I had a very ripe avocado sitting on the counter, it was perfect for dinner.
It was delicious and something I highly recommend.
Here is the recipe:
GRILLED
CORN, AVOCADO AND TOMATO w/ HONEY LIME DRESSING
1 pint
grape tomatoes
1 ripe
avocado
2 ears of
fresh sweet corn
2 tbsp
fresh cilantro, chopped
Honey Lime
Dressing
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
DIRECTIONS:
Grilled
Corn, Avocado and Tomato Salad
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.
Honey Lime
Dressing
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
I did make a few alterations. First, I didn't want to heat up the grill for two ears of corn, so I just cut the corn off the cob and sauté the corn in some olive oil until I got a few brown bits of corn. I also used parsley instead of cilantro as I have a "certified" cilantro hater in the house. And, finally…no cayenne as the cilantro hater is also not a fan of "heat". I think he has a sensitive palate.
And here is what I served with the salad:
This is the world's best sandwich. It's a salmon BLT on Ciabatta roll. Oh my goodness. Oh my goodness.
So wonderful and so messy, but worth every bite.
Happy Friday everyone.
