CORN, TOMATO AND AVOCADO SALAD

It’s corn season where I live in the South East, (sweet, crisp, silks all over the kitchen, stuck in my front teeth corn) we just had Florida corn and now Georgia. When we go on vacation (we visit our families) it will be corn season there (corn, watermelon, tomatoes, and Walla Walla onions).  Our families are in the North West.  My family is in beautiful Victoria, B.C, it’s surrounded by ocean, with the mountains in the distance; yes home of the Parliament buildings, the Empress Hotel, and the Butchart Gardens (which I had never been to until just a few years ago).  Billy’s parents spend the summer in Bigfork MT.  The charming Village on the Bay, of the Flathead Lake.  Summer fun on the lakes and rivers, and of course lots of golf for the guys.  Needless to say, you may see a lot of corn in my recipes over the next few weeks.

This Tomato, Avocado and Corn Salad is versatile. When I have tacos I put the salad right inside the taco. When I want a big salad for dinner I put it over lettuce and add cheese.  Some times I add black beans…I could go on.  It’s a great salad to make when you know the food will be out for a while because it can be served at room temperature, and the lime juice keeps the avocados from turning brown.

                        Serves 4, as a Side Dish

           

2                      Large sized tomatoes, medium dice

2                      Avocado, medium dice

1 cup                Corn, either 2 cobs of fresh corn, or frozen corn kernels, thawed (not cooked)

½                     Medium sized red onion, medium dice

2 Tbsp             Cilantro chopped

DRESSING

2 Tbsp             Lime juice, fresh squeezed (about ½ lime)

1 tsp                 Honey

1tsp                  Dijon mustard

¼ tsp                Salt

¼ tsp                Pepper

6 Tbsp             Canola oil

1.                  If using fresh corn, blanch the corn for about 1 minute.  Then cut the kernels off the cob.  I find that if I cut the kernels into a bowl I don’t make such a mess.

2.                  Combine all of the ingredients for the salad in a medium sized bowl.

3.                  In a separate small bowl, combine the first 5 ingredients for the dressing, mix. 

4.                  Slowly drizzle the oil into the lime juice mixture, while stirring with a whisk.

5.                  Pour dressing over the salad and toss.

        * Can be made in advance, cover the bowl tightly with plastic wrap.  The lime will keep the avocado from turning brown