I have developed a very strange fear over the years. I’m afraid of cornfields. I know, I know. Who in the heck is afraid of a cornfield? It’s just a field of corn. But I ask you to think about cornfields, specifically, how Hollywood has portrayed these innocent cornfields over the years.

Children of the Corn: Cultish children who live among the corn fields kill every adult in town. Yeah, that sounds sweet.
Field of Dreams: A mysterious voice haunts a man while in his cornfield (wouldn’t that freak you out?!), prompting him to plow it down (way to go, dude) and build a baseball field. Okay, it gets good at that point.
Signs: Aliens land all over the world, including in the corn fields of one preacher/farmer, where they watch until they eventually come out in an attempt to invade. The scene where he’s wandering in the field with a flashlight and catches a glimpse of the alien freaked me out for days.

I’m sure I’m even missing some. But, as a result, my personal motto has become, “Nothing good comes out of a cornfield”. That is… except corn. And that is exactly what is coming out of those fields this time of year, and wow, is it good. We had the first batch of sweet corn on the grill for the 4th of July and it was delicious. I even put up with chewing it off the cob until the spaces between my teeth were packed full. Ugh, I hate that.

In a effort to use up some of the 24 or so ears I ended up with over the weekend (a miscalculation on my part when ordering my produce last week), I decided to give this recipe a try. It was enclosed with my produce box this week. It was delicious, but I would even consider this recipe a “jumping off point” for different additions, dressings, etc. My first thought was adding some bacon crumbles. Mmmm! Better yet, I might even try using the grilled corn to add some smoky flavor.

Fresh Corn, Tomato and Avocado Salad

Adapted from Abundant Harvest Organics newsletter

6 ears corn
2 cups halved cherry tomatoes
½ cup chopped onion
1 large avocado, cut into ½” cubes
1/3 cup chopped fresh basil leaves or 2 t. dried basil
2 Tbsp champagne or red wine vinegar
1 tsp Dijon mustard
¼ cup olive oil
¼ tsp each salt & freshly ground pepper
Sqeeze of fresh lemon juice
Dash of sugar

In a large pot of boiling water, cook corn until warmed through, 3-5 minutes. Rinse with cold water until cool. Combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off of cobs and add to salad, then pour in vinaigrette and toss gently to combine.

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