Corn Avocado Salad
“it has the juice”
DUDE. Yesterday (after the remnants of Hurricane Idalia) was 73 degrees. In Virginia. On August 31st. Basically UNHEARD OF.
So it’s safe to say (for literally now) that summer is winding down. Perfect timing with Labor Day weekend being here as well!
How do you like to celebrate? We usually like to go all-out as an ode to summer. Grilling is a definite must – check. Alcoholic Beverages are also in full swing & plentiful – check. Sitting out on our deck & actually enjoying the weather because Lord knows we haven’t done that since Memorial Day – check.
This year looks a little different – my husband & I have been dipping our toes in the “low sugar” realm of trying to eat better. He went full-throttle and has been doing Optavia for the past 3 weeks. I have NOT been participating in Optavia, but rather been very much supportive & simply been making healthier decisions for myself for lunch & snacks, and then we come together at dinner to make a super healthy meal to enjoy together. It’s been a bit of a struggle & a challenge but learning to read labels has REALLY been a game-changer for our health and forced us (in a good way) to come up with alternatives and pay attention to what we are putting in our bodies!
I’ve been mildly enjoying the journey mentally but I’m FEELING great. Just a little extra effort, some willpower & some understanding of labels can really make a difference in your health!
“I could tell you all about it.”
I’ve seen and read MANY variations of this salad – my twist is a few extra spices & NO cilantro. BLECH. I know, I know it’s a genetic thing for it to taste like soap VS not taste like soap…..well it tastes like damn soap to me so NO CILANTRO in my recipe!
We served this back in July when we were on a family trip to Lake Gaston & it was a huge hit! Like I’m talking everyone had seconds & everyone was asking for the recipe! So I figured this weekend is definitely the perfect time to share it – all the ingredients are perfect for the call for the end of summer & they are still in season – BONUS PLUS!
Perfectly ripe avocados, plump & juicy grape tomatoes, slightly charred & grilled corn, and the bite of a red onion….ohhhh yea. It’s all coming together – quick, name that movie! Well if you’re reading this while making your grocery list, I’m assuming now is the time to show off! Let’s Get To It!
“I can’t imagine a more beautiful thing.”
I figured my Corn Avocado Salad would be the perfect recipe to share this week because it’s full of GOODNESS. All the ingredients are fresh & recognizable. This salad pairs wonderfully with literally everything. BBQ Chicken, Burgers, Hotdogs – you name it, this salad deserves a space on your Labor Day table!
I also have to use my platform to bring BACK into the spotlight – Tariq. “The Corn Kid” – I love him. I think he’s hilarious. He lives rent-free in my lil head to this day. If you don’t know what the hell I’m talking about then I truly feel bad for you. Google “The Corn Kid Song” and Recess Therapy (a super cute account that literally just talks to kids & lets them say weird shit on playgrounds) will handle the rest! But let me tell you right now….Tariq’s song is a certified banger. I sing it probably 3 times a week to my husband. He used to roll his eyes but he gets it now….Corn is just that good & Tariq is just that cute.
Ingredients
• 4 ears of corn, shucked & cleaned really well
• ½ cup grape tomatoes, quartered
• ½ cup finely diced red onion
• 1 large avocado, diced
• Juice of 2 limes, divided
• ¼ TSP each : S+P, garlic powder, onion powder, cumin, smoked paprika
• 4 TBS Olive Oil, divided
Instructions, 1
Just a few tips & houskeeping tricks to get ya started *wink*
I like to microwave my corn before grilling it. It won’t take as long on the grill, won’t burn (yea, that shit can burn) and it just helps steam / soften the corn before it goes on the grill.
In a Pyrex dish, pour ¼ cup water in the bottom and lay your corn overtop. Make sure your corn is completely shucked & cleaned – get ALLLLLL the little silks off too!
Cover with plastic wrap & microwave on High for 5 minutes & allow to fully cool – you can definitely do this ahead of time!
Once your corn has cooled down, drizzle 2 TBS of olive oil all over the ears of corn. I use a silicone brush & that helps a lot! Sprinkle S+P over the ears of corn as well – they are now ready to be grilled!
Once your corn has been grilled & completely cooled down again, it’s time to cut it off the cob!
This can be difficult & a lil dangerous so plz protect your fingers.
I like to use a bunt pan and simply hold the ear of corn in the hole in the middle and CAREFULLY saw my way down the cob, row by row.
The corn will fall gracefully into the bottom of the bunt pan & it will be so much easier than trying to wrestle with a flat plate or into a bowl….just trust me on this one.
Once all your corn has been cut from the cob, it’s time to get our other ingredients together!
Dice the red onion & quarter the grape tomatoes – empty them directly into the large bowl with the corn & mix well.
Instructions, 2
I personally like to add my avocado in last because I don’t want it to turn brown – EW. Or to get mushed with the mixing – double EW.
Cut your avocado, remove the seed & squeeze a bit of juice from ½ a lime onto both sides of your now-exposed avocado. The extra lime juice will ensure its freshness & green color!
Gently cut your avocado – I really hope you already know how to do this or have that handy little avocado cutter tool because I sure as shit don’t know how to explain this to you.
Scoop your avocado dices out with a spoon & empty into the bowl along with your corn, red onion & tomatoes!
Now comes the fun part – seasoning & tasting!
Juice the remaining 1.5 limes directly overtop your salad & drizzle in the 2 TBS of olive oil.
Measure out each of your spices & sprinkle in as well.
Using a rubber spatula, gently stir your avocado in to fully BUT GENTLY incorporate your salad.
Give it a taste! Feel free to add WHATEVER you want of WHATEVER spices, lime juice or maybe even another hit of Olive Oil – just make sure it’s tasty & you like it!
Cover & chill in the fridge for AT LEAST 1 hour before serving. The veggies & spices will all marry together and be OH SO tasty!
“IT’S CORN!”
There is a weird part of me that hoped you were curious enough to stop reading & googled Tariq (the corn kid) as soon as he was mentioned. He’s definitely cooled off & dropped off now but hey, we can’t go viral & be the coolest forever, amirite?
I literally just feel like this salad just deserves Tariq’s excited & flabbergasted phrase of “IT’S CORN!” Like he’s so incredulous that corn exists & he gets to eat it. I love it. It’s so pure. I, too, enjoy corn but I really had to take a look at my existence and how much I ACTUALLY liked corn after I watched Tariq’s gleeful proclamation.
This salad is so vibrant & pretty! Plus it tastes pretty damn good as well. The grilled corn gives it that *chefs kiss* extra step that is SO necessary & appreciated for this salad. It really pleases the eye & the palate. Even kids eat it & enjoy it – its just that good!
Happy Labor Day readers, thank you for following my journey. Back on August 27 I celebrated 2 years of blog writing….2 YEEEEEARS! Where has the time gone? IDK but its been a wild ride. Lots of things have happened. Lots of obstacles & lessons learned. But I’ve had fun all along the way & I’m glad I still feel the spark to write for this audience! Thanks again & enjoy – BECAUSE CORN IS AWESOME!
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
© 2021 Cookin’ & Cussin’
