As usual, we have more corn than we know what to do with. Surprised? No, I’m not either. We did join a CSA in Indiana after all.
Fun Indiana fact: Indiana is the 4th highest corn producing state. In a typical year, Indiana farmers plant about 6.5 million acres of corn. Considering that the state has only 6.4 million people, that is pretty crazy to think about! I think most of it is feeder corn, but I’m convinced that my CSA is giving out one acre of corn per customer this summer!
When I saw this recipe on Sing for Your Supper, it sounded perfect to me! I really enjoy the combined flavors of honey, lime, and cilantro and this recipe uses them well. This fresh tasting, sweet, but tangy side dish can hold its own at any barbeque!
I have grilled the corn in this recipe, although you could just as easily use frozen or canned corn. I hate washing pots and pans and our corn was on the cob, so grilled corn seemed to be a perfect alternative for a lazy time restricted chef like me!
- 4 ears of fresh corn, grilled
- 1 large tomato, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 small jalapeño, diced
- 1/2 avocado, diced
- 1/4 cup cilantro, chopped
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp cumin
- 1 tsp ground coriander
- salt and pepper to taste
- Combine honey, lime juice, cumin, and coriander in a small bowl.
- Slowly whisk in the olive oil.
- Add salt and pepper to taste.
- Cut the corn off of the cobs and place in a large bowl with tomatoes, bell peppers, jalapeño, avocado and cilantro.
- Toss with dressing.
- Chill before serving.
Servings ~ 4
Calories ~ 203, Fat ~ 8 g, Carbohydrates ~ 34 g, Protein ~ 4 g