Avocado, Tomato & Corn Salad
All I keep thinking to myself is “wouldn’t this salad taste really good if I were eating it from the deck of our pontoon boat?” Because, it would, right? No, we don’t have a pontoon boat but we came very close to signing on the dotted line this weekend. We were in Branson for a family reunion and stopped into (two different) Bass Pro Shops to browse around.
You might remember that we recently bought a sailboat. A sailboat has been on Paul’s wishlist for sometime now. But my wishlist definitely consists of a pontoon boat. For a long time he resisted. And for a long time I pleaded my case – pontoons are safe for kids; you can have a lot of people on one at any given time; they are decent on gas mileage; you can still ski/tube behind one; they have plenty of cup holders and lounge-style seating and some even have a sink! I mean, what more could you really want?
If you ever need to persuade someone, just call me up…I have mad negotiating skills. Case-in-point: Paul is now A.L.L. about pontoon boats. In fact, I had to kick him off of Craig’s List so that I could simply write this blog post. So while we won’t be devouring this salad on our pontoon boat for this Fourth of July, I have a feeling that at some point in our future, we will be cruising around the lake in our Sun Tracker.
I actually made this Avocado, Tomato & Corn salad for the first time last Fourth of July, and have made a couple of variations since then, and then finally realized that I have never shared it here. I am not sure that there is a salad out there that is more “summer” than this one – fresh avocados, cherry tomatoes, sweet corn, red onion and a little twist of lime juice – that’s IT! Super simple but, of course, the flavors just meld. It’s good with tortilla chips, it’s good in a quesadilla (oh yes, with pepper jack cheese!), and it’s good with a spoon, straight into your mouth. Thank you, summer produce!
Avocado, Tomato & Corn Salad
Yield: 4-8 servings
Prep Time: 10 min
Total Time: 1 hour
Summer in a salad - fresh avocados, cherry tomatoes & sweet corn, mixed with red onions and lime juice. Perfect for a holiday picnic or summer potluck!
1 1/2 cups corn (cut from 2-3 ears or frozen/thawed)
2 tsp. grapeseed oil (you can use canola, etc.)
2 avocados, peeled and diced
1 pint cherry tomatoes, halved
1/2 cup diced red onion
1 lime, juiced
1/2 tsp. salt
1/4 tsp. pepper
Heat a grill pan over medium-high heat and brush a light layer of oil on the pan. Add the corn to the grill pan and cook for about 10 minutes, until the corn is lightly browned, stirring occasionally.
Combine the avocados, tomatoes, toasted corn, and red onion in a large bowl. In a small bowl, mix the lime juice, salt and pepper. Pour over the veggies and stir until combined. Refrigerate the salad for at least 45 minutes, up to 4 hours. Serve cold.
To prepare the day or night before: prepare as instructed above, except do not add the avocados. When ready to serve, add the peeled & diced avocados and stir to combine with the other ingredients. The avocados can be added in advance, but will start to brown if the salad is left to chill overnight.