Summer Avocado & Corn Salad

avocadocornsaladTonight we spent two and a half hours hanging outside in our backyard.  I can’t tell you how happy it makes my heart to wear our girls out outside, throw them in the bath and call it a night!  Another thing that makes my heart happy: GRILLING.  Grilling makes my cooking life SO EASY.  Throw some chicken breasts in a plastic bag with balsamic vinegar dressing and let them marinade for an hour.  Slice up some sweet potatoes and toss them in olive oil, salt and pepper.  And lastly, throw together this salad!  It embodies everything I love about summer (especially after our awful winter): simple, fresh and colorful.  The sauteed corn and red peppers give this dish its crunchiness and the diced avocado adds creaminess.

Serves 4 (double this for a crowd)

2 Tbs butter

1/2 tsp minced garlic

2 1/2 c frozen or fresh corn (fresh corn maintains its crunch a bit better just make sure you get all of the husk off the corn…doesn’t taste so good if it makes its way into the salad!)

1 large red pepper diced

1 large avocado diced

1 Tbs olive oil

1 Tbs fresh lime juice

1/1 tsp sea salt

cracked black pepper

Melt butter an garlic in pan over medium heat for 2-3 minutes.  Chop red pepper and cut corn off cob if you are using fresh corn.  Throw into pan and saute for 15 minutes.  Stir every 4-5 minutes.  You want to char up the corn and peppers a bit so don’t stir too often or you won’t get that nice char on the veggies that you want! While veggies are sauteing, dice up avocado and set aside.  When veggies are done sauteing, pour into a bowl.  Let them rest for 15 minutes so the heat doesn’t break down your avocados.  Gently combine avocados into veggies with spatula.  Whisk olive oil, lime juice, salt and a few cracks of black pepper in small bowl.  Pour over salad and combine gently with spatula and serve warm.

Summer Avocado & Corn Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This avocado and corn salad is a perfect grilling side! The corn and peppers give the salad a crunch while the avocado adds creaminess.
Ingredients
  • 2 Tbs butter
  • ½ tsp minced garlic
  • 2½ c frozen or fresh corn (fresh corn maintains its crunch a bit better just make sure you get all of the husk off the corn...doesn't taste so good if it makes its way into the salad!)
  • 1 large red pepper diced
  • 1 large avocado diced
  • 1 Tbs olive oil
  • 1 Tbs fresh lime juice
  • 1/1 tsp sea salt
  • cracked black pepper
Instructions
  1. Melt butter and garlic in a pan over medium heat for 2-3 minutes.
  2. Chop red pepper and cut corn off cob if you are using fresh corn.
  3. Throw veggies into pan and saute for 15 minutes. Stir every 4-5 minutes. You want to char up the corn and peppers a bit so don't stir too often or you won't get that nice char on the veggies that you want!
  4. While veggies are sauteing, dice up avocado and set aside.
  5. When veggies are done sauteing, pour into a bowl. Let them rest for 15 minutes so the heat doesn't break down your avocados.
  6. Gently combine avocados into veggies with spatula.
  7. Whisk olive oil, lime juice, salt and a few cracks of black pepper in small bowl.
  8. Pour over salad and combine gently with spatula and serve warm.

 

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