Friday, August 23, 2013

Recipe Swap: Grilled Corn Avocado and Tomato Salad

Time for August WC Recipe Swap! 


The theme for this month is summer salads. I submitted my recipe for Mango Avocado Quinoa Salad and received  Grilled Corn Salad from Kate's Recipe Box. I was excited to receive the recipe because it come at the perfect time when corn and tomatoes are in season in Wisconsin.  I used fresh tomatoes from our garden and fresh local corn from a roadside stand. I made a few changed to the recipe because I wanted the flavors of the tomatoes and corn to dominate. The original recipe calls for lime juice and zest. Ron and I are not always big lime fans outside of marinates (and drinks!) so I opted to leave the lime out of the salad. I also left out the onion because I had a roasted onion olive oil I wanted to use. Had I not used the onion oil I would have added 1/4 cup of diced red onion.  Ron and I loved this corn salad. The grilled for smelled delicious and was wonderfully sweet.  I was very happy that I left out the lime but I am sure that it would be delicious if you decided to go that route.  I also increased the amount of corn because it is so good right now and I wanted a little bit of a corn heavy salad. 

Tonight we are having dinner with my parents.  My mom recently went to Iceland for a horseback riding trip and I can't wait to hear all about her adventures. She trained pretty hard prior to leaving because there were some days that they road 8-9 hours!  Tomorrow we are going to a bachelor/bachelorette party for Ron's cousin. Kellen is going to have some auntie/cousin time with my sister Rachel and nephew Gabriel. Thank you to Sarah of A Taste of Home Cooking for putting together our swaps! 


Ingredients

7 ear of corn, shucked
2 avocados, cubed
2 cups (1 pint) cherry tomatoes, quartered
1/4 olive oil (I used a roasted onion flavored)
1/2 tsp ground cumin
1/2 cup chopped cilantro
Salt and Pepper, to taste


Instructions

Grill the corn until starting to char. Allow to cool slightly then remove the kernels from the cob with a knife. Combine the corn, avocado, tomatoes in a large bowl.

In a small bowl, whisk together the remaining ingredients. Add to corn mixture and gently toss to mix. 
Serve warm.

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