I guess I went into overdrive because I hadn’t really cooked at all this month. Not cool!
But you know what is cool? Summer veggies.
They almost make it too easy.
Gather up pretty much any grouping of summer’s bounty, throw in a bowl with some citrus and you’ve got yourself a meal.
If you can grill said bounty – well now we’re really talkin’.
If not, there’s always your old friend the cast iron skillet. He’s got your back.
I am out-of-control-obsessed with corn right now. It’s too damn good.
I swear, somehow this year’s corn is the sweetest ever! And it costs a pile of pennies! That’s always nice.
This salad would work great for backyard entertaining – it’s easy to throw together and it gives your guests the option to get some kind of health factor in there between all the margaritas and bbq ribs and burgers and whatnot.
CHARRED CORN SALAD RECIPE
If you have a grill going, you can char the corn on the grill, then cut the kernels off the cob to add to the salad.
6-8 as a side
1 pint cherry tomatoes, halved, quartered if large
2 ripe avocados, diced
1 15-ounce can black beans, drained and rinsed
4 large ears corn, husked, kernels cut off the cob
1/2 teaspoon ground cumin
1/2 cup chopped cilantro
2 scallions, white & light green parts only, thinly sliced
1 jalapeño, seeds & ribs removed, minced
1 teaspoon honey
kosher salt & freshly ground black pepper
In a large bowl, combine the tomatoes, avocado, black beans and the juice of half a lime. Season with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and the corn kernels; season with salt and pepper. Cook for 5-6 minutes, stirring often, until nicely charred. Add the cumin and stir to combine. Add the corn to the bowl along with the cilantro, scallions and jalapeño.
In a small bowl, whisk together 1/4 cup lime juice and honey. While whisking, drizzle in 2 tablespoons olive oil. Season with salt and pepper. Pour dressing over the salad and gently toss to combine. Adjust seasonings if necessary.
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