Sunday, June 5, 2011

Corn and Avocado Salad

I got this recipe from my last Martha Stewart magazine. I loved it, the rest of the family was not so crazy. You need to be an avocado lover for this one.
The original recipe called for roasted grilled corn on the cob, cut off. But, that is a rarity, here. So, I bought a bag of frozen corn and roasted it in the oven until there are some nice caramelized pieces. After the corn has cooled, put it into a bowl. Cut up some cilantro (here it's called Coriander) and dice. Add to the bowl. Dice a large avocado or two small ones and add to the bowl. Sprinkle with about 2 tablespoons of lemon juice, salt and pepper, and stir. Do not break up the avocado. So yummy.

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