One of my favorite characteristics of food is how fresh and colorful it can be. As I have focused more on intuitive eating recently I have found myself choosing foods/meals that make my plate colorful. The more color the more nutrients! And we also eat with our eyes so if it catches my eye it probably is going to taste even better! With summer in full swing the fresh produce is abundant. Making this side dish a must add to your next party or grill out.
I first tried this recipe about two years ago. I met my family at my grandparents house for Easter and my grandma found a new recipe she wanted to try. As long as I can remember I was always grandma’s little helper, on both sides of the family, in the kitchen. From making homemade sugar cookies for Christmas, to being assigned the green bean casserole every thanksgiving, you could always find me in the kitchen. I often catch myself getting so excited to try new recipes in the kitchen and who wouldn’t? It allows you to spend quality time with those your cooking with, get in some joyful movement and try new foods. So needless to say I was excited to give this new dish a try.
Not only is this dish so colorful but the taste is incredible. The grilling of the corn adds the perfect crunch to the salad and the honey dressing brings out the right level of sweetness with every bite.
Another perk of this dish that I love is how versatile it is. You can enjoy on top of grilled chicken and seafood, on a taco or tostada, with chips or on its own! I recently made this dish again to celebrate Cinco de Mayo. We were lucky enough to have leftovers so my boyfriend and I utilized it as a topping for our scallop tostadas a few days later! It paired perfectly with a slightly grilled mini tortilla, seared scallop and a drizzle of Trader Joe’s green goddess dressing.
- 1 pint grape tomatoes
- 4 ripe avocados, diced
- 3 ears fresh sweet corn
- 1/4 cup fresh cilantro, chopped
- 1 fresh lime, juiced
- 1 clove garlic, diced
- 1 TB olive oil
- 2 TB honey
- 1/2 tsp salt
- 1/4 tsp pepper
Remove husk from corn and grill for 10-15 minutes. Rotate every 2-3 minutes to achieve desired grill marks.
Prepare the dressing. Whisk together lime juice, garlic, olive oil and honey.
Remove corn from grill and allow to cool.
Once corn has cooled cut off corn from the cob and combine with diced tomatoes and avocado. Season with salt and pepper.
Drizzle dressing over salad and mix together!
Pairs great with chips, tacos, tostadas, chicken, seafood or on its own!