Summer Lovin’


photo courtesy of

photo courtesy of

Grilled Corn Salad with Avocado & Lime

Hey…Matthew here. I love summer!  No, it’s not the tanning, the beach or oppressive humidity but more of the cookouts, fresh produce and cocktails on the back deck.  This particular salad screams summer—grilled sweet corn, cherry tomatoes, creamy avocado and tart lime.  So get your grill out, gather some friends and let the summer begin!  Don’t have a grill?  Don’t worry, we’ll work it out.  Don’t have friends?  Well, I can’t help you there.

What You’ll Need:

(This serves 4 – just think an ear of corn per person)
4 ears fresh corn on the cob (if you use frozen, I will taunt you)
1 ½ cups  cherry tomatoes – whole
2  green onions (scallions) – chopped
2  avocados – large diced (prepare at last minute)
1 lime – freshly juiced
Olive oil

Here’s How to Do It…
With grill lit, start by shucking the corn. Place shucked corn and cherry tomatoes on sheet pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Place corn and tomatoes on hot grill.  (If you think your grill grate spaces are too wide for the tomatoes – place a sheet of aluminum foil on the grill and place the tomatoes on the foil.)  Grill corn with lid closed for 5 minutes per side or until brown.   Grill tomatoes until soft and has a little color.  Remove from grill and let cool.

Once corn is cool enough to handle, using a large chef’s knife cut the kernels from the cob. (TIP: you can use a bunt pan for this.  Place the cob in the center hole, cut the kernels from the cob so they fall in the pan. Cool huh?) Place kernels, grilled tomatoes, green onions and avocado in a bowl. (If preparing in advance, cut and add avocado right before serving to keep from browning)   Add freshly squeezed lime juice. (Bottled lime juice is EVIL)  Mix ingredients together. Salt and pepper to taste.

What to do if you don’t have a grill?  I got you covered.  Place the oiled, salt & peppered corn cobs and tomatoes on the sheet pan and on the rack closest to the broiler.  Keep a close eye, they will brown quickly.  If you burn them, it’s your fault—I can’t do everything for you.

Make It Fun…
Get your guests involved.  Let someone shuck the corn, someone else can help grill or let someone cut the kernels off the cob.  Think about it—FREE LABOR—and isn’t that what having friends is all about?  Oh, the ones who are friendless…sorry, you are on your own.

Recipe Endorsement
Josh here…real quick. I made this the other day after Matthew wrote the recipe…it’s DELICIOUS. Great with steak! Go to the Farmer’s Market this weekend and make this dish!



6 Responses to “Summer Lovin’”

  1. Megann & Catherine Ellis Says:

    Awesome! Love the pic of you two! And the recipe sounds so good — maybe I’ll have time for cooking again soon:) CE loves the website as well…good job!!

  2. Shannon Says:

    Mmm… you’re going to have to make this for me. Sounds delish and I like how it starts out with shuckin’ corn. In your next recipe, will you snap some peas? I tease. This blog looks great and I can see why you are excited about it.

  3. Alison B Says:

    I am so trying this recipe this weekend….Congrats on the website. I’ve already bookmarked it as one of my Favs….

  4. The Whole Meal on the Grill « Kitchen Mischief! Says:

    […] outside.  Let’s see we showed you how we made kabobs, Greek flank steak, pulled pork, and roasted corn salad…but what about dessert?  I think we get stuck in the notion that the grill is only used for […]

  5. Who Needs Fireworks? Just Serve Great Food! « Kitchen Mischief! Says:

    […] Grilled Corn Salad Tired of just plan o’ corn on the cob?  Jazz it up by grilling it and making a salad with it using avocado and lime.   […]

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