This is most definitely one of my go-to side dishes for summer. It is quick, easy, fresh and totally delicious. I have been asked many times for this recipe and it seems to be a crowd pleaser, so here we go!
As you will soon learn from the recipe below – although I love to cook, I tend to eyeball most of my measuring. I am a taste it as I go, then add a little more for good luck kind of girl. 🙂
This recipe is easily doubled or tripled if you are serving a big bunch!
- 2 cans Del Monte Summer Crisp Corn (NOTE: I have tried many types of corn in this recipe; other canned varieties and boiling/grilling fresh corn then cutting it off the cob. But, I always come back to the Summer Crisp – it’s the best. In the picture above I tried half and half – canned and fresh. I was good – but I still prefer all Summer Crisp. If you are one of those “I do not eat canned foods types” I would say 3-4 ears of corn should do the trick here…but you are missing out!)
- 1 Pint cherry or grape tomatoes; halved (I have cherries growing like crazy in my garden this summer – so I have been going with those)
- Half a medium size red onion; small dice
- 1 avocado; cut into small cubes
- 2 tablespoons or so of EVOO
- Juice of 2 Limes
- A handful of chopped cilantro (Leave this out if you hate it – as I know this herb trips some people up. Personally, I love it!)
- Salt & Pepper
Basically all that needs to be done here is combine the corn, tomatoes, and onion in a bowl – stir it up so they are nicely mixed through. Then add the EVOO, lime juice, cilantro and salt & pepper to taste. Make sure you taste the salad – it’s the only real way to get a sense of what needs to be adjusted.
No, I didn’t forget the precious avocado. I always add this in last as I am usually making this dish ahead of time (making it in advance gives the flavors time to meld together – yum!). You don’t want your avocado to go brown, so add this in right before you serve the salad – trust me, its the best way.
This is really just the “core” salad – as it lends itself to so many delicious additions. Some of my favorites:
- A chopped jalapeño to add some heat
- Chopped grilled chicken, beef or shrimp to make a meal out of it
- Cubed fresh mozzarella to add some creamy goodness
Here is a picture of today’s garden harvest. I am chock full of tomatoes – and thanks to my wonderful neighbor some beautiful fresh eggplant!
Hope you like this recipe and it gives you something to bring to your next summer BBQ!