Cut fresh corn off the cob, saute with some jalapenos, garlic and onion and toss with a lime vinaigrette and add cabbage and cilantro and presto! Delicious side salad bursting with summer freshness!
I was inspired to create this because we had leftover roasted corn from our 4th of July party, but only 1 ear of roasted corn. So instead of firing up the entire grill (which does not mean flicking a switch, we're hardwood grillers!) I resorted to my cast iron pan and stovetop. Great flavor even if it lacked the smokiness of hardwood grilled corn. But don't let that stop you from roasting a bunch of ears and making up a picnic size portion of this beautiful salad!
Corn, Red Cabbage and Avocado Salad with Lime Vinaigrette
2 ears corn, cut off cob
2 tablespoons olive oil
1/2 cup red onion, minced
1/4 jalapeno, deseeded and deveined, minced
2 cups red cabbage, shredded finely (on a mandolin if possible)
1/2 cup cilantro, minced
4 tablespoons olive oil
2 limes, juiced
1 avocado, cut in dice
1 teaspoon sugar
Mix all dressing ingredients and set aside to marry. Heat olive oil over medium heat and saute onion and jalapeno until they begin to brown and crisp. Add corn and toss to coat with oil and veggies in the pan and then let it fry in one layer for 4-5 minutes so that it begins to char or blacken. Stir the corn and repeat charring for another 10 minutes. Remove from heat and either cool or stir in remaining ingredients and serve.
Recipes currently inspiring me:
Red Velvet Crumb Muffins at Eats Well With Others
Cilantro Lime Salmon Taquitos at Closet Cooking
General Tso's Cauliflower at Olives for Dinner