Corn and Avocado Salad
I walk on Bayshore Boulevard most mornings or evenings. It’s a little over three miles from my home near South Howard Avenue to the end near Davis Island and back. I often see pelicans diving headfirst into the water before sitting up and getting comfortable, only to move again after a smaller bird lands on their backs. On the sidewalk with me are rollerskaters, bicyclists, joggers pushing strollers, and herds of baby-faced high schoolers running by.
Sometimes, there are dolphins. Joggers and walkers will stop to lean over the balustrade and look at the dolphins as they pop up above the surface just for a moment and show their fins. It’s kinda nice.
I always feel better after an hour spent walking outside. Near the water and palm trees. Seeing other people exercising.
This corn and avocado salad is no substitute for a vigorous walk by the bay, but it does make for a meal that makes me feel healthy and happy.
Clearly, I love avocados and eat them often. Straight with a bit of salt. As pasta sauce. Turned into fries. Now this salad. It’s so fresh and simple, and we’ve had it for dinner twice in the last week. Kinda perfect when it’s a warm night, and you don’t want to do too much cooking.
Everything is raw, making me realize just how good corn can be straight from the cob. Sometimes I add a little bit of agave nectar to complement the sweetness of fresh corn. We ate this salad on the side of a simple shrimp quesadilla. Shrimp marinated in a tomatillo salsa was cooked, diced, and tucked inside a corn-flour tortilla with melty Gruyère cheese. Good stuff.
Okay, what if you’re all for this, but your avocado isn’t quite as ripe as you’d like? Googling to find a solution didn’t really work. Yes, putting it next to bananas will have it ripe by the next day. But I need it tonight! Here’s my trick: Add a couple of tablespoons of guacamole to the salad. It’ll add the creaminess the salad is missing, and you almost won’t be able to tell the difference once everything is mixed in.
corn and avocado salad
serves 2, adapted from Real Simple
- 2 ears of corn, shucked
- 1 ripe Hass avocado, pitted and chopped
- 2 scallions, thinly sliced
- 1 heaping tablepsoon chopped cilantro
- 1 tablespoon extra-virgin olive oil
- juice of 1/2 a fresh lime or more if you want
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- a quick squeeze of agave nectar, maybe 1/2 tbsp (optional)
Shuck the corn. Use a sharp knife to cut the corn kernels off of the cobs. Try doing this right into a bowl to keep kernels from shooting across the kitchen counter.
Cut avocado in half lengthwise and remove pit. Cut horizontal and vertical lines across the avocado halves to make a grid. Use a spoon to scoop it all out and into the bowl with the corn. Thinly slice scallions. Chop cilantro.
Add scallions, cilantro, olive oil, lime, salt, pepper, and agave nectar to the corn and avocado. Mix and serve.