I can’t believe that it’s September – where did the summer go? We had a great summer. We traveled a little, started some house projects, my parents came to visit, and I launched this blog. However, in Dallas it still feels like summer. Our summer temps usually stick around through September so it’s hard to imagine drinking a pumpkin spice latte and I can’t even think about buying candy for trick-or-treaters yet, even though Target and Kroger are both ready for Halloween.
One of the fun things about summer is all of the fresh produce that is readily available. While we don’t have a lot of independent farm stands here in Dallas (not counting the large Dallas Farmer’s Market on Saturday’s), our gourmet grocery stores carry a great selection of fresh fruits and veggies. And while the weather won’t feel like fall for another four or five weeks here in Dallas, fall veggies are starting to appear at the grocery stores. I was at Trader Joe’s today and the clerk told me the fresh butternut and spaghetti squashes would be arriving next week. Luckily, we still have a few weeks left to enjoy summer produce.
Fresh corn feels like summer staple. It’s sweet and when cooked right, a little crisp. I still see ears of corn at the grocery store but soon we are going to be eating corn out of a can if we want to be reminded of summer. Remember to read the labels when buying canned vegetables to make sure there isn’t anything added other than water and salt.
I also love avocado. It’s smooth and buttery when ripe and so delicious. It’s readily available year round since most of our avocados come from Mexico. Combining the two – corn and avocado with a little lime juice – makes for a refreshing salad. I made this several times over the summer when we grilled. It’s a great compliment to grilled chicken or fish. This is also a great potluck dish. It can be prepared a few hours in advance and can sit out for a few hours without needing to be refrigerated.
Fresh Corn & Avocado Salad
Author: The Food Allergy Foodie
Prep Time: 15 minutes + 1 hour for marinating
Cooking Time: 10 minutes
3 ears of fresh corn (or 2 cans of corn)
1 avocado, diced
8-10 cherry tomatoes, cut in half
1/3 cup fresh lime juice
6 tablespoons of extra virgin olive oil
¼ teaspoon chili powder
Salt and pepper to taste
- To shuck the corn, start by peeling away the outer leaves. Grasp the tops of the silk tassel and pull down in one swift motion. Break off the leaves at the bottom in one snap. Wash the corn to remove any silk strands.
- In a large pot, bring water to a boil. Add the corn and boil for 10 minutes.
- While the corn is cooking, dice the avocado and cut the cherry tomatoes in half. Add to a medium-sized mixing bowl.
- To prepare the dressing, whisk together the lime juice, extra virgin olive oil, salt, pepper, and chili powder in a small bowl.
- Once the corn is cool to the touch, stand the bottom of the corn on a cutting board. Grasp the top of the corn and using a sharp knife, run the blade down the corn cob, removing the kernels. Repeat this until all of the kernels have been removed. Add to the avocado and tomatoes in the mixing bowl.
- Pour the lime dressing over the corn salad. Toss well and refrigerate for at least one hour prior to serving.