I love summer time, BBQ’s with friends are one of my favorite ways to spend an afternoon. With the summer officially in full swing now, I have plenty of afternoon BBQ’s on my calendar. I’m not one to show up with some sad store bought salad, but it’s also the summer so I don’t want to spend hours in the kitchen when I could be out exploring Baltimore. So I’ve developed a super light corn salad that can be prepped a day ahead of time so you can really maximize your summertime. This salad is also perfect for lunch at work – it’s easy to prepare and requires no fancy preparation immediately prior to eating.
- 4 Ears of Corn (or a 15oz can)
- 1 Avocado
- 1 Lime
- 1/2 Cup of Pickled Red Onions (here’s the recipe for a quick pickle)
- 1/2 Pint of Heirloom Cherry Tomatoes (regular cherry tomatoes will do if these are not available)
- Preheat your oven to 350 degrees
- Leave the corn in the husks and roast for 30 minutes, or until soft – if you are using canned corn, sauté over medium heat for 15 minutes, stirring occasionally.
- Leave corn to cool and dice your avocado and slice your cherry tomatoes.
- Toss the avocado, cherry tomatoes, corn, and pickled red onion in a bowl.
- Squeeze the lime juice over your veggies, season with salt and pepper.
- Between the acidity from the vinegar in the pickled red onions, and the lime juice, it should prevent your avocado for browning. If you are preparing the salad ahead of time, do all of the other steps and add the avocado right before serving.
- Cucumber also makes a lovely addition, simply cut into quarters and toss along with the other veggies in step four.
This recipe is vegan, gluten free, and dairy free.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
Categories: My Kitchen