There's a first time for everything they say, and this here is the first time that I've posted a recipe right after posting it. But this salad was so gosh dang good that I wanted to give it it's own spot on the blog. The original posting here (in our collection of summer cookout salads) noted that the feta cheese was optional, but I'm here to say that I lied. No, people, the feta cheese is not optional. But it must be a luscious, creamy feta cheese though. Please, none of the pre-crumbled stuff in a tub. It must be an honest-to-goodness block of the real stuff that you use your own fingers to personally do the crumbling. That's all I have to say about that.
In the other posting I also noted that you could steam the corn instead of grilling it or just leave it raw. I was so much nicer in that post. Now I'm just going to insist that you grill the corn. You will not be sorry; you must trust me on this. Grilled corn is life.
So whatever you have planned this weekend, partying, grilling or not, you need this salad in your life. If you have a grill pan, you can grill the corn on the stove and not even have to go outside. Have a great weekend! And grill some corn! Here's the recipe (again)...
Grilled Corn, Tomato and Avocado Salad
Serves 4 as a side dish
4 ears of fresh corn, cleaned and grilled, steamed and then cooled (or left raw)
1/2 pint grape or cherry tomatoes, halved
1 large avocado, diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
feta cheese for serving (optional)
Mix together the lime juice, oil, salt and pepper in a small jar or container. Shake to combine and set aside.
Stand each ear of corn on a cookie sheet and with a sharp knife, carefully slice downward to release the kernels.
In a bowl combine the corn, tomatoes, avocado and scallions. Pour the dressing over the salad and toss to combine. Sprinkle with feta cheese, if desired. Taste for salt and pepper before serving.