Summer is beginng to show it’s signs. Warm weather and fresh summer vegetables are starting to show their faces. Yahoo!
Summer produce makes me happy. On my Sunday trek to Trader Joe’s, they had the most lovely ears of corn taunting me. I usually wait until later in the summer, when the white, sweet corn comes out. I gave in to the urges. I grabbed a bunch. The whole family loves corn. The kids love the mess of eating it off the cob. I decided to roast the corn and then turn it in to a salad. Yum!
Roasted Corn and Avocado Salad
Ingredients:
3 ears of corn, roasted (instructions below)
2 roasted peppers, diced
1/2 medium-sized red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 cucumber, diced
1 avocado, cubed
1/2 cup fresh cilantro, chopped
1 plum tomato, diced
juice of 1 lime
1 tbsp. olive oil
1 tsp. apple cider vinegar
2 tsp. cumin
salt
pepper
Preheat oven to 400.
Husk the corn. Make sure to remove all of the silk strands.
Brush corn with a little olive oil, salt and pepper
Wrap ears of corn in foil and roast in oven for about 25 minutes.
After 25 minutes, remove the corn from the foil. Use oven mitts!
Hold the ear of corn over your stove flame and sear it a bit.
Cut the corn kernels off the cob. Best to do this by holding the ear of corn straight up, while resting the bottom on the cutting board.
In a bowl, mix up all of the veggies, including the freshly roasted corn.
In a small bowl, whisk together the olive oil, lime juice, vinegar and spices. Mix in to the salad.
Enjoy!
About Hindy Garfinkel