Corn & Avocado Salad

Corn & Avocado Salad (3 of 5)Corn & Avocado Salad (2 of 5) Corn & Avocado Salad (4 of 5)

It already seems like summer’s days are numbered. It’s dark again when I drag myself out of bed in the morning for my baking shifts. There’s a slight chill in the air that wasn’t there a few weeks ago. There’s a sense of urgency- an urgency to have the last of summer’s fun before the cool responsibility of fall settles back in. A sense that things are ending, dying in a way, and at the same time starting over.

In the midst of all this, corn makes its appearance. Long awaited and at the same time, slightly dreaded for the end it represents. My Mom came to visit last weekend and brought me a few ears from her garden- my first of the season- and I knew exactly what I wanted to do with it.

I discovered this salad the summer before I started culinary school. I had never grilled corn before, I was new to avocados and had just discovered how to properly cook chicken. Hard now to believe that was ever me. The salad, in a lot of was, represented the gateway to this whole new world I was about to enter. And though I was so excited to start a new chapter of my life, there’s always a bitter-sweetness to change.

Again I find myself in a season of potential change. Cooler weather is on the way and we are making plans and taking steps to move on from a specific chapter in our lives. As we sat together at the table the other night mulling things over, I couldn’t help but feel this was the perfect meal for the moment. Corn is here and changes are coming, and both of these are best enjoyed with a cool glass of chardonnay.

Corn & Avocado Salad
Author: Adapted from Real Simple
Serves: 2-3
Ingredients
  • 1/4 cup lemon juice, fresh squeezed
  • 1 Tbsp rosemary, chopped
  • 4 cloves garlic, minced
  • 4 Tbsp olive oil
  • s&p
  • 2 boneless, skinless organic chicken breasts
  • 2-3 ears of corn, shucked
  • 5-6 ounces of lettuce greens (spinach is nice too)
  • 1-2 avocados, cut into slices
  • Parmesan, shaved
Instructions
  1. Heat grill to medium-high heat.
  2. Whisk lemon juice, rosemary, garlic, olive oil and s&p.
  3. Coat chicken breasts in s&p and drizzle with olive oil. Treat the corn cobs the same way. Place both on the grill until marked and cooked through.
  4. Once cooked, cut the kernels off the cob.
  5. Combine avocado, chicken, corn, cheese and lettuce. Dress and enjoy!

 

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