i was at the cape a week back. with a good friend. with no kids. it was heavenly.
spent the first night in recovering from the crazy week before. our host cooked. cooked? she made a feast. we feasted.
9 teenagers and 4 adults. adults outside. there was girl talk, there was wine, there was me, enjoying a meal. a meal without being prodded and poked at. i got to sit, enjoy the company and enjoy a meal.
although we ate plenty, and i was inspired by all, i was loving this roasted corn salad. loving…i adored it. made simply (i actually got to help), enjoyed by all, and not one corn kernel left.
so when my parents were over for a last minute feast…i shucked some local corn, quickly roasted it on my stove top and picked some tomatoes.
i might be making some “chowda” next…stay tuned….
roasted corn, avocado and tomato salad
- 3 roasted ears of roasted corn
- 1 cup of halved cherry tomatoes
- 2 avocados
- handful of mint and cilantro
- 1/2 chili pepper diced
- 1 lime juiced
- 1/4 cup canola oil
- 3 tbl cider vinegar
- 1 tbl honey
- 1 tsp dijon mustard
- salt and pepper
to prep: an easy way to roast corn is right on your stove top (if you have a gas range). shuck corn and put right on burner. when roasted, take a knife and shave off kernels. halve tomatoes, open avocado and slice lengthwise and then widthwise, scoop out with a spoon.
- to a medium to large bowl add oil, lime juice, vinegar, honey, mustard and a pinch of salt and pepper. whisk till combined.
- to that bowl add everything else. toss and serve.