I am sort of obsessed with simple to make but incredibly delicious food. This little salad falls into that category. It looks very innocent with its grilled corn, chunks of avocado and chunks of pearl tomatoes. Don’t let appearances fool you. This salad is very creatively disguised as one of the greatest things you’ll ever put in your mouth. The secret? Those little green stripes of cilantro that mixes with the honey-lime dressing. It’s so good. I literally licked the bowl the first time I made it. And, I make the dressing now just for mixed greens salads because it’s so wonderful and quick to whip up.
Cilantro. Can you imagine that there are people in this world who do not like cilantro? I’ve been taught not to judge others, but it’s tough when someone tells me they don’t like cilantro. Cilantro has one of the happiest tastes in all of food. In our house, it shows up in so many recipes that we go through a bunch of it each week. When I start chopping, my husband will look up from wherever he is and simply smile and say, “Cilantro.” I get this same reaction when I start sautéing anything with garlic in it. Needless to say – I love it.
Another tasty secret in this salad is the grilled corn. Grilling fresh corn gives it a slight smokey, charred taste and caramelizes the sugars inside. Don’t you dare put frozen corn or plain ol’ boiled corn in this salad. You’ll kill it! If you don’t have a grill or a grill pan, boil the corn for 3 minutes and then put it under your oven broiler until the kernels start to blacken.
Grilled Corn, Tomato and Avocado Salad (from For the Love of Cooking)
- INGREDIENTS -
- 1 pint grape tomatoes
- 1 ripe avocado
- 2 ears of fresh sweet corn
- 2 tbsp fresh cilantro, chopped
Honey Lime Dressing:
- Juice of 1 lime
- 3 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and fresh cracked pepper, to taste
- 1 clove garlic, minced
- Dash of cayenne pepper
- PREPARATION -
1. Remove husks from corn and grill over medium flame for 10 minutes. The corn will have some brown spots and be tender. Cut the kernels off the cob then scrape the cob with the back of your knife to get the juices. (Make sure you get the juices!) Set aside and let cool.
2. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
3. Combine all the dressing ingredients in a small bowl. Set aside.
4. Combine the sliced tomatoes, avocado, cilantro, grilled corn and honey lime dressing. Mix gently to evenly coat. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.