Thursday, June 06, 2013

Yummy Summer Side

Hey guys! Alright so I've already went back on my word and did not post on Wednesday, but today is to make up for that! Last night I made this delicious side dish to accompany our homemade quesadillas (I had leftover pot roast) and I thought I would share the simple recipe with you guys! Corn is one of my favorite veggies and it takes me back to summer where I grew up in New Jersey. Being a Jersey girl I was spoiled with the best and sweetest white corn out there and I can remember every year being so excited when the nearby farms were finally selling it on the side if the road. It only meant one thing; summer was finally here! Still to this day the taste of it takes me back to those fond childhood memories of the Jersey shore, sun, sand, family and friends. I am so happy I can share this food love with you all and maybe it will remind you of a summer from years past. Enjoy!

Summer Corn And Avocado Salsa



  • Four cobs of corn, not shucked
  • Two large avocados
  • 1/2 of a large red onion, diced
  • One jalapeno diced
  • One tablespoon of cilantro chopped finely
  • Six large limes
  • Salt and pepper to taste


 Preheat your oven to 350 degrees. Cut the wispy tops off of your corn but do not shuck them. Place them in your pre heated oven and cook for 20-25 minutes, depending on how soft you like your corn. Carefully remove them from the oven and shuck them (I like to use pot holders to help me shuck them because they are extremely HOT). Slice off all the kernels and put them in a large bowl (see photo below for a neat trick for how to slice the kernels using a bunt pan). Season with a bit of salt and pepper while they are still warm to help lock in that flavor. Chop your onions, jalapeƱo, and cilantro and add them to the bowl. Then chop and add your avocado and quickly add the lime juice to prevent the avocado from browning. Mix together and serve over top of lettuce for a corn salad, as an addition to your favorite tacos, or just by itself! Enjoy!

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