I decided this week, as a reward for making it to February, to
finally dip into my stash of frozen summer vegetables. I have the tendency to hoard summer’s bounty
in my freezer so when the depths of winter doldrums have arrived I have a
little of sun – a reminder of what will eventually arrive again. I settled on the corn and knew a simple sautéed
corn salad would help to cure my winter blues.
The cumin and crushed chipotle peppers give a great deal of warmth and
complexion to the dish. The grilled
avocado provided the perfect creamy buttery touch to the salad. I found myself slathering warmed avocado on
homemade whole wheat bread and topping it with the corn salad. It was an open faced sandwich that bridged
the gap between seasons.
Grilled Avocado and Corn
Salad
Recipe adapted from Not Without Salt
I imagine when corn is in season again, this will then be on heavy
rotation. Cooking the salad on a cast
iron skillet and grilling the avocados over an open flame will give the whole
dish a smokiness that can never be achieved indoors. If you don’t have a gas stove you can omit
the grilling of the avocados.
Also, this recipe is adapted from one I found on the most
well-written and beautifully photographed food blog I have ever read called Not
Without Salt (thanks Simone!). She has
beautifully well-written thoughts not only about food but also about love and what
it means to be in a relationship. I
highly recommend it and I also recommend you have several hours available
before you start reading because it’s addicting.
Serves 2
1 tablespoon oil
3 cups frozen corn
1/4 teaspoon cumin
1/4 teaspoon
crushed chipotle pepper or crushed red pepper flakes
1 tablespoon sour
cream
1/3 cup diced
queso fresco or feta
Salt and pepper to
taste
1/4 cup chopped
cilantro
1 avocado, halved
Sea salt for sprinkling
In a large sauté pan
heat the tablespoon of oil on medium-high heat.
When the oil is hot add the corn to the pan, stir to heat through. Add the cumin and crushed pepper and continue
to cook until the corn is heat through and just beginning to carmelize, about 3
minutes. Add the sour cream and stir to
combine. Mix in the cheese and continue
to cook for another minute. Taste and
adjust the seasonings. Stir in the
cilantro and remove the corn from the heat.
Place the avocado cut side down on the burner over a medium
heat. Heat for a minute and the
flip. Divide the corn onto 2 plates and
top each with an avocado half and then a sprinkle of sea salt.
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