The latest recipe swap theme was dishes for a barbecue – and this one is perfect. For us, barbecuing always means a lazy day hanging out in the backyard. I don’t want dishes that are going to take a ton of time to cook and I often look for things that can be prepped ahead – this totally fit the bill.
Early in the day, I whisked up the dressing and chopped up the onion, tomatoes and avocado. Then, when we had company over all we had to do was grill the corn and dump everything together – really easy.
We loved the fresh flavors of this salad. It’s the perfect complement to any summer meal.
Grilled Corn Salad
(from A Taste of Home Cooking)
5 ears corn, shucked
2 avocados, cut into cubes
1 pint cherry tomatoes, quartered
1/2 c. diced red onion
2 T. olive oil
1 lime, zested and squeezed
1/4 c. chopped cilantro
Salt and pepper, to taste
Grill the corn until starting to brown in spots. Allow to cool slightly then remove the kernels from the cob with a knife. Combine the corn, avocado, tomatoes and onion in a large bowl.
In a small bowl, whisk together the remaining ingredients. Add to corn mixture and gently toss to mix. Add more lime juice, salt and pepper to taste. Serve warm.
Linked up with Eat at Home’s Ingredient Spotlight – Corn.