This weekend Marc’s mom and aunt hosted my first bridal shower and not surprisingly, the theme involved food. It was a cooking class themed bridal shower! Very cool, yes?! Awhile back Jan asked me what type of cooking class I wanted to have and since I’m not very familiar with Thai food, that’s what I chose. While this isn’t a post on anything Thai-food related (but that is definitely in the near future!), there was one thing in particular we learned that night which was pretty life changing for me.
I’m pretty sure this will change yours too. Are you ready for it? Okay, so you know that tasty herb cilantro? And how big of a pain it is to pick the leaves off the branches? Well, you don’t have to do that! Apparently, you can just chop the entire thing and some of the best flavor actually comes from the branch. I couldn’t believe it! All this time I’ve been painfully picking each little leaf off the branches and usually giving up before I have the right amount, while I didn’t have to be picking them off at all. This definitely came in handy tonight making this corn salad and since I didn’t have to pick and pluck, I loaded up on the cilantro.
Marc and I were both crazy for this salad and Marc even said he could eat it every single day. I really loved the flavor that the grill gives the corn, which gives the recipe an extra step of grilling but this could easily be done ahead of time as it can be eaten at room temperature or cold. Other than grilling the corn, the salad came together super quick and was the perfect side salad to some grilled brats. It’s fresh, quick, and involves no indoor cooking…it’s pretty much summer in a salad!
grilled corn and avocado saladPrint Pin Rate
- 6 ears corn shucked
- 2 medium sized tomatoes diced
- 1 small red onion finely diced
- 1/2 cup cilantro chopped
- 1 avocado diced
- juice of one lime
- 2 tbsp olive oil
- 1 tsp salt
- pepper to taste
- Heat grill to medium-high heat.
- Brush corn cobs with olive oil, then place onto grill.
- Grill until charred, rotating a quarter turn every 3-5 minutes.
- After corn is grilled, cool for 10 minutes, then cut kernels off the cobs into a bowl.
- Add tomatoes, onion, cilantro, avocado, lime juice, olive oil, salt and pepper.
- Serve at room temperature or cold.