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
corn and now Florida . When we go on vacation (we visit our families) it will be corn season there (corn, watermelon, tomatoes, and Georgia onions). Our families are in the Walla Walla . 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 North West The charming Village on the Bay, of the Bigfork MT. . 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. Flathead Lake
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
2 Tbsp Lime juice, fresh squeezed (about ½ lime)
1 tsp Honey
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