Hey there– Break out the bar-b-que time at our house! Even though it was Fathers Day, we set Larry to do the work at the grill, while the grand-girls cranked out “Happy Fathers Day” signs and blew up balloons to hang in the yard by the table. Time to celebrate Dads!
And I was (where else?) –in the kitchen putting lunch together. Loved this cool salad, in place of good old corn on the cob. I could make it early in the day and let it chill, ready to set on the table as the meat came off the grill. It’s crunchy & sweet & tangy– perfect for a sumer afternoon…
FRESH CORN SALAD
4 ears of corn
12-15 cherry tomatoes sliced
1/2 cucumber, peeled & cut in small bits
3 green onions, the green parts sliced
1/4 cup red bell pepper, cut to small pieces
1/4 cup cilantro, chopped fine
2 avocados, peeled and cut to small chunks
6 tab. olive oil
3 tab. tarragon vinegar
2 tsp. sugar (optional)
1/2 tsp. salt
a few grinds of fresh pepper
Cook the corn as you wish– I just cooked up these 4 ears in the microwave for 6 minutes. When it’s cooled a bit, sliced the kernels off of the cob with a sharp knife.
Then in a large mixing bowl stir together the corn, tomatoes, cucumber, green onion, red pepper, cilantro and avocado.
Then in a container with a tight lid, shake together the vinegar, oil, sugar, salt and pepper. When it’s well blended, pour it over the salad and mix it into coat all the ingredients. Pop it into the fridge to chill for a couple hours if you have time.
That’s it. Bar-b-que ready– for a summer’s dinner in the yard or at the beach!