Recipe of the Week: Corn and Avocado Salad

If it weren't for the abundance of fresh corn and tomatoes, I wouldn't believe that it's August already. The summertime weather here in Eugene doesn't really get going until late June, and that just confuses my internal clock which is still set to Midwest seasons. It is indeed summer, though, and the Midwest is feeling it something awful this year. They're consistently having temperatures in the high-90s and an unprecedented number of severe thunderstorms. When I talked to family this weekend, someone remarked that they just want it to end already. Can you imagine, wanting summer to end early? To folks who have only blistery cold and snowy weather to look forward to, that's saying something. The silver lining, however, is that the rain resulted in abundant yields for vegetable gardens.

Classic glass corn dishes and picks from Crate and Barrel

Corn on the cob isn't something I ever really buy; it always seems like too much work. But, we received six ears from the CSA box this week that . The result: a sweetly familiar aroma carrying a flood of memories of home. When I was growing up, my mom would occasionally pick up a big bag of corn in the husk from a roadside farmer's stand for a family meal. It's funny how we used the same plastic green corn serving dishes since before I can remember, as well as the same yellow prongs shaped like corn to stab both ends — they have to be at least 25 years old. And, this is an instance where absence really made the heart (or, my taste buds) grow fonder.

Back in college, I was invited to an end of summer vegan potluck and I made this corn and avocado salad recipe — probably my first attempt to cook vegan. Little did I know that lots of dishes are easily vegetarian and vegan without much effort. I've made it both times now with fresh corn (cut off the cob), but you could probably use frozen roasted or grilled kernels. There are so few ingredients, though, that I wouldn't recommend canned corn. It's more of an opportunity to highlight fresh corn.

The recipe is adapted from Moosewood Restaurant's Simple Suppers. Make the dressing while the corn is cooking. Cut the avocado at the last minute.

 

 

Cilantro Lime Dressing

1/4 cup fresh cilantro

3 scallions, only white and light green parts

1/4 lemon or lime juice
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil

Add all the ingredients except the olive oil in a blender or food processor. Turn machine on and stream olive oil steadily through the lid. 

Corn and Avocado Salad

1 1/2 cups corn kernels off the cob
1/2 cup dressing (see above)
2 avocados, diced

Carefully stir these together in a bowl and serve with tortilla chips or over salad greens.