In the middle of summer, when the temp's are high for weeks at a time, I like to make simple dinners. No need in heating up the house and we don't really feel like eating hot food much anyway. We find salads to be one of the most refreshing parts of the meal and this salad is out of this world - especially when using freshly picked veggies. It's simple, allowing the seasonal veggies and cilantro to stand on their own.
And then there's the end of summer when I'm trying to figure out how to best use up the plethora of tomatoes remaining in my garden. Corn is winding down and we're getting ready to put the garden to bed, and this is so fresh and bright tasting.
It's even more special when I have leftover grilled corn-on-the-cob
. When I'm grilling corn I'll usually grill a few extra ears, cut the cooked kernels off the cob, and use it in this salad. If you find you would like a little more citrus, zest a bit of the lime and toss it in.
Corn Salad with Lime-Cilantro Dressing
source: Real Simple Magazine
2 cups of cooked corn
1 avocado, peeled, pitted and diced into 1/2 inch pieces
1 pint cherry tomatoes, halved
1/3 cup finely diced red onion
2 Tablespoons olive oil
1 Tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
In a medium bowl, combine the corn, avocado, cherry tomatoes and onion.
In a small bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the dressing to the salad and toss gently to mix. Eat right away or allow to sit for a few hours so the flavors meld.