“Mom, This Is Really Good!”
I love it when my kids sends me recipes they’ve discovered. This week as I pondered the 4th of July menu at the farm, Russ and Deb sent me a recipe for a Corn, Avocado, Tomato Salad with a crisp, lime dressing. “Mom, this is really good!” the note read.
That’s it! I’d found my holiday salad! The recipe was from Natasha’s Kitchen, but there are variations all over the Internet. Paula Deen’s and Martha Stewart’s versions were almost identical to the recipe I had been sent. But Ina Garten spiced up her salad with jalapeno peppers, red peppers, and cayenne. Bobby Flay included a couple teaspoons of Dijon mustard and some honey in the dressing.
With just one bowl prep, there’s no need to make the dressing separately, just add ingredients one at a time.
Recipes Not Set in Stone
I’ve learned over the years that recipes were not delivered from the mountain top on stone tablets. Hmm. . . with the exception of most breads and cakes, that is. Salads are especially flexible and allow for some interpretation by the cook.
When I make this recipe next week, I’ll probably sub parsley or basil for the cilantro, because some people don’t care for cilantro. Studies show that some are genetically predisposed to disliking the taste. Julia Child hated it! Her strategy for dealing with the herb? “Pick it out and throw it on the floor.”
Besides, I’m eager to use some parsley and basil growing outside my kitchen window at the farm.
As to the Corn
The fresh corn can be grilled or baked. Or use frozen. To grill the corn just soak the ears in water for a while with the husks on. Then place them directly on the grill for 18-20 minutes, rotating occasionally. Or place unhusked corn on a center, oven rack at 350 degrees for a half hour. No need to soak.
Boiling is easiest. Just place shucked ears into a pot of boiling water and boil for 6-8 minutes. Add a bit of sugar to the water, if you like. I have a friend who swears by the addition of a cup of milk and a stick of butter to the water for optimum flavor.
Corn, Avocado, Tomato Salad
- 1 lb. cherry tomatoes halved or quartered
- 3 ears of corn cooked, shucked, and cut from cob
- 2 avocados peeled, pitted and sliced
- 1/2 red onion (medium) thinly sliced
- 1/4 cup cilantro chopped or parsley
- 2 Tbs. extra virgin olive oil
- 2 to 3 Tbs. lime juice from 1 to 2 limes
- 2 garlic cloves, pressed or finely minced
- 1 tsp. sea salt or 3/4 tsp. table salt
- 1/8 tsp black pepper
- In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro (or parsley) and press in 2 garlic cloves.
- Drizzle the top with 2 Tbs. extra virgin olive oil, 2-3 Tbs. lime juice (adding it to taste). Add 1 tsp. sea salt and 1/8 tsp. black pepper, or season to taste. Toss the salad gently to combine. Serves 6 as side dish.