This recipe would be amazing with grilled corn but unfortunately my grill is out of commission due to construction on the deck of my house. I know it’s a terrible time to be doing construction on your outside deck in June but suffice to say there was no real choice in the matter.
In any event I would make this with grilled corn and use about 5 ears . I used 2 small cans of corn which worked out or you can use frozen.
I had a ripe avocado and all the other ingredients in the house and I used the red wine vinaigrette from the orzo salad that I made the other night.
It’s perfect for a barbecue and an easy weeknight dinner and you can add any protein you’d like.
Enjoy this delicious salad I served alongside steak and parmesan potatoes and it was perfection.
Ingredients:
3-5 ears fresh corn or the equivalent in canned corn or use frozen and I would use 1 lb.frozen –here’s what the experts say for measuring–fresh to frozen– they say 1 ear is equal to 1 cup–I don’t believe I ever got a full cup out of one ear but one 15 oz. can equals 1 1/2 cups and I used 1 can or 1 lb. frozen is equal to 3 cups. Hope this is helpful and I cut the recipe for the two of us so used a little less. If you’d like you can increase to 5 ears of fresh corn — it gets confusing and don’t be use as much or as little corn as you’d like depending on how many people you’re feeding
1 pint cherry tomatoes–halved app. 2 cups
2 cups packed arugula
1 medium avocado– peeled, pitted and diced
1 small red pepper –cored and finely chopped — use whatever color pepper you have in the house or like ( red, orange or yellow )
4 green onions–finely chopped
*1/4 cup chopped fresh cilantro– totally optional
Dressing: Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
You will have left over dressing and it will keep for a few days in the fridge.
Directions:
If using fresh corn — rub the corn with olive oil and sprinkle salt and pepper on them. Grill the corn for app. 7 minutes, turning every few minutes until ears are lightly browned. Remove from the grill and allow to cool. This can be done ahead of time.
Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions and if you’re using it cilantro.
In a small bowl, stir together the dressing ingredients and whisk well . Pour about 1/2 cup over the salad and toss to combine. Take a look at salad and if it looks like you covered most of it with dressing it’s probably good. You don’t want to add all the dressing it will be wilt too much. You may like more or less dressing so add at your own taste.
It’s delicious and fresh tasting which is so perfect for this time of year.
Cooking with Candi 