Tag Archives: Avocado Salad

Corn Salad with a Spicy Twist

2 Jul

With the 4th of July just 2 days away, I needed to try something new, I always love the standards like coleslaw and potato salad but like to add something different each year. As I was scrolling my Instagram I came across a beautiful photo of a corn salad with avocado posted by Bon Appetit Magazine and knew I had to try it! It has a Mexican flair with serrano chile, cilantro and lime juice…delicious! Corn Salad with Hot Honey Lime Dressing for the win!

Now, the recipe calls for grilling the corn but I wasn’t going to start the grill for 4 ears of corn (we only have a charcoal grill) so I pan roasted mine in the cast iron skillet, just as good as grilled.

Also, you may not want it to be too hot, spicy that is; I used a mildly hot yellow pepper from my garden instead of the serrano chile. It’s really up to your personal taste and what you think your friends and family like…you can always add more heat but you can’t take it away.



4 ears of corn, husked and kernels cut off

2 Tbs unsalted butter

1 1/2 tsp kosher salt, plus more

Freshly ground black pepper

3 Tbs fresh lime juice

2 Tbs honey

1 1/2 Sriracha

1 tsp garlic powder

1 1/2 avocados, cut into bite size pieces

1 serrano chile, thinly sliced

1/2 cup cilantro leaves, finely chopped


Heat butter in cast iron skillet over medium heat, add corn kernels. Cook about 10 minutes or so, stirring occasionally. I let mine brown slightly. Remove from heat, let cool.


While the corn cools, whisk lime juice, honey, Sriracha, garlic and 1 1/2 tsp salt in a large bowl to combine. Add corn, avocados, serrano chile and cilantro to vinaigrette; toss gently. Season with salt and fresh pepper. Cover and refrigerate for at least 2 hours.


Enjoy! We had it with crab cakes but it would be a great addition to any BBQ.

*To make this dish vegan just cook the corn in vegetable oil.

Lettuce Not Forget….Boston Lettuce!

15 Jul

Hello Everyone-

Happy Summer!  It is friday night at about 5:30ish and I am sipping a delicious cocktail.  It is an absolutely gorgeous night here in suburban New Jersey. Tonight I am writing about a lovely salad that I recreated from a restaurant that we eat at quite regularly, a Boston lettuce salad with a lime vinaigrette.  I think that most people (not serious foodies of course) get stuck in ruts with lettuce-you know what I mean-romaine, leaf lettuce and as much as most of us hate to admit…iceberg.  But let’s face it iceberg adds great crunch factor and who can resist “The Wedge” with blue cheese and bacon!?  Well, I love Boston lettuce with its soft, delicate taste and creamy texture so here is a great recipe for a tasty salad that is great for summer.  Please keep in mind that this is made up by me basically, so use your judgement but I did my best in terms of measurements.

Boston Lettuce Salad with Lime Vinaigrette

1 Head cleaned Boston Lettuce Head-torn into small pieces

1/8 to 1/4 Cup Maytag Blue Cheese (use your judgement, some people love it, others not so much)

1 Ripe Avocado-chopped

3 Tablespoons Extra Virgin Olive Oil

Juice from 1 Lime

Salt to taste

1/4 Teaspoon Dijon Mustard (or so)

Put lettuce, avocado and blue cheese into salad bowl (I am a big believer in wooden bowls for salad). Mix olive oil, lime juice, mustard and salt well with a fork-pour over salad and toss…So Good!!!  And for those who can eat roasted pine nuts-go for it-they add great flavor and texture. I hope you enjoy this refreshing salad as much as my husband and I do!

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