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Monday, September 04, 2006

Ubiquitous Corn Salad

Tonight, we had dinner at our friends' house for Labor Day. I can't tell you how nice it is to have such an awesome support system in Chicago. It has made the move so much easier. Finding our doctors, learning where to go to donate all of the crap for which we have no space, discovering the best parks for kids, getting the scoop on public schools... I have no clue how I'd do any of this without our friends. And then, when some of them invite us over for awesome fried chicken (told you I liked it Bill) and a tour of their beautiful neighborhood (Lincoln Square - home to one of the coolest parks in the city), I'm even more grateful.

We were told to come with just ourselves, but I decided to make up a quick batch of corn salad. I swear I made this recipe up back when we lived in Ann Arbor, but since then, I've seen variations of it in multiple publications and on other blogs. I guess it's just one of those recipes that is inevitable. The ingredients make sense. And when that is the case, you can't go wrong.

Ubiquitous Corn Salad

6 ears of corn, shucked
2 ripe avocados
2 limes
1 pint grape tomatoes, quartered (or halved if they are small)
3 scallions, chopped
3-4 tablespoons extra virgin olive oil
freshly ground pepper

Place corn in a pot of cold water and bring to a boil. Once the water is boiling, turn off the heat and cover the pot. The corn will be done in 10 minutes.

While the corn cooks, cut the avocados in half and remove the pit from each one. While still in the peel, slice through the avocado meat vertically (but not through the peel) in quarter inch increments. Do the same thing horizontally. As soon as you finish scoring each avocado half, squeeze lime juice over it to prevent browning. Once all of the avocado halves are scored, use a large spoon to scoop out the meat. You should have nice little cubes. Place these in a large bowl. Add the rest of the lime juice, the tomatoes, and the scallions.

Once the corn is cooked, slice the kernels off the cob with a sharp knife. Place these in the bowl with the rest of the vegetables. Add the olve oil and toss everything together. Salt and pepper to taste. This tastes wonderful at room temperature, but you might need to refrigerate it for a bit to cool down the corn. (You can make the corn up to two days in advance to avoid this scenario.) Remember, the longer you refrigerate the entire salad, the less integrity your tomatoes will have. Refrigeration kills tomatoes, but it is often inevitable.


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