I love to call this salad summer in a bowl – it is the perfect side on a hot summer night. I make this almost every week in the summer as a side for grilled chicken, steak or pork. It is also a great side for slow cooker tacos. Finally we also love it for lunch on a bed of romaine. It is very versatile – we love the addition of the lime and cilantro, but feel free to leave out (I do for my kids) or swap for basil. You can also change up the cheese, I have been using the seaside chedder from wholefoods because it also feels summery!
Ingredients
- 2-3 Ears of Corn
- 2 cups cherry or grape tomatoes
- 1 large avocado or 1 ½ small avocado
- ¾ cup white cheddar
- 1 lime
- ½ - ¾ cup chopped cilantro
- 1 tbs olive oil
- 1 tsp sea salt
Instructions
- Arrange a rack in the middle of the oven and heat to 375°F.
- To speed the process up I microwave the corn for 6 minutes first
- Roast Corn with a light drizzle of olive oil and salt for 20 minutes (this can be done ahead of time)
- Once corn has cooled, cut corn off of the ears into a medium bowl
- Quarter the tomatoes and toss into bowl
- Chop the white cheddar cubes into ¼ - ½ inch pieces and place into bowl
- Cut the avocado in half and then dice into ¼ - ½ inch pieces
- Zest and juice lime into bowl
- Add olive oil and salt and chopped cilantro and serve
Notes
Note 1: This can be made ahead of time and add the avocado at the last minute
Note 2: I make this and add serve it to my kids before I put the cilantro and lime in
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
