getting fresh: end of summer corn salad

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Enjoy the sweet taste of summer with this corn, jalepeno and tomatoes salad. This delicate End of the Summer Corn salad is light dish with a little spicy kick. Try this with the Kickass BBQ Sauce over Juicy Thighs and you have a Seduction Meal in the making.

End of Summer Corn Salad for Two

3 ears of corn cut off the cob

5 tbsp virgin olive oil

1 tbsp balsamic vinegar

2 tablespoons lime juice

1/2 jalapeno pepper, seeded and finely chopped

3 tbsp fresh cilantro, chopped

1 ripe but firm black Haas avocado

1 large vine-ripened tomato (heirloom is best), seeded and cut into wedges

1/2 small red onion, diced

1 bunch of watercress, remove stems

Saute corn in 1 tbsp very hot olive oil for 2 minutes, stirring until kernels are crisp but tender. Add 1 tbsp balsamic vinegar, mix well and remove pan from stove. Set aside.

Whisk together lime juice and 4 tbsp of olive oil. Add jalapeno, 3 tablespoons of cilantro. Toss in corn, onion, avocado and tomato. Add salt and pepper to taste. Plate your dish by adding a bunch of watercress to the center of each dish. Arrange the corn salad over the watercress (or you can use arugula) and top with a sprig of rosemary.

Note: You can easily add 4 seared scallops or shrimp to each plate to make this more of a main dish.

Posted by terry dagrosa at 10:30AM on September 28 in getting fresh, salads, vegetarian / Permalink