A delicious way to pair summer corn and my favorite fruit, the avocado. This is a perfectly satisfying summer meal paired with a crusty, grilled, garlicky baguette. This definitely made it to the “Make Again” list.
Adapted from: Not Without Salt
2 avocados, halved (use a spoon to remove them from their skin)
1 tablespoon butter
2 cups fresh or frozen corn
¼ teaspoon ground cumin
2 scallions, chopped
1 tablespoon jalapeno, diced
¼ cup chopped cilantro
¼ cup crumbled feta or Cotija (optional)
Add the butter to a hot skillet. To that add the corn, cumin and a pinch of salt. Sauté until corn is just cooked, about 2-3 minutes. Turn off the heat. Toss in the scallions, jalapeno and cilantro. Taste and add more salt if needed.
On a very hot grill (cleaned and oiled) or grill pan place the avocados on the grill. Let sit undisturbed for a couple of minutes. Flip the avocados over and grill the other side. Salt the avocados and place on a platter with the corn salad.
Slice a baguette in half lengthwise and drizzle with extra virgin olive oil. Grill undisturbed until nice grill marks appear. Brush the grilled bread with a peeled garlic clove. Serve alongside the salad.
Keep watch! Starting this Monday I will be posting a recipe every day of the week in honor of what I am calling PIZZA WEEK. Yes, that’s right, I will start with my trusty dough recipe, followed by a different pizza every day. (This is simply because I LOVE pizza, and next Friday will commemorate the first anniversary of The Ruby Spoon. Two causes for celebration!)