Grilled Corn, Avocado and Tomato Salad

grilled corn on the cob

I love corn on the cob, doesn’t matter if it’s steamed, boiled or grilled, just add some butter and a light sprinkling of salt and I’m in heaven. But even when you love something there is a limit to how much is too much.

grilled corn saladLast week was the first week for fresh sweet corn at our local Farmers Market. So I bought five ears. Some of you would think that’s not an unusually large number but I’m the only one eating it. I happily gorged myself on two ears that evening knowing that there were still three left. Plenty to satisfy my corn cravings. Two more were happily consumed the next day but somehow I just couldn’t eat that last ear in the same sitting. Was my corn craving slowing down?

Having corn somewhat on the brain by now, I noticed a recipe for Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing while browsing some recipes online. Having all the ingredients on hand I decided to give it a try. Not only did it sound good it would use up the last ear of corn. The only deviation from the recipe I made was the addition of some fresh salad shrimp that needed to be eaten. The combination of ingredients was tasty and made the perfect light meal for a hot summer evening.

Now it’s the fourth day and there is no more corn to enjoy or worry about eating. The pressure is off but deep down I can hear the tiniest voice saying “You should have gotten more than five”.

You can find the recipe here.  It’s from For The Love of Cooking, July 2009.

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