5 Ingredients or Fewer

Warm Avocado and Corn Salad

July 13, 2014
0 Ratings
  • Serves 6 to 8
Author Notes

My Daughter-in-Law, Kristen, is a talented cook. Many of her recipes have a Southwestern flair. She has learned to use the vegetables in her CSA box in creative ways. When sweet corn is in season she combines it with the kids' favorite food, avocados, to make a warm and refreshing salad. —lakelurelady

What You'll Need
  • 1 tablespoon Butter
  • 1 tablespoon Olive oil
  • 5 Ears of sweet corn, kernels removed from cob
  • 4 Scallions, chopped, white and green parts separated
  • 3 tablespoons Cilantro, chopped
  • Salt and Pepper to taste
  • 1 Lime, juiced
  • 2 Large avocados, cubed
  • Optional ingredients; crisp crumbled cooked bacon, smoked paprika or pickled red onions
  1. Melt butter and olive oil over medium high heat. Add corn and white parts of the green onions and saute for about 7 minutes. Add the cilantro and salt and pepper to taste. Saute for a minute more.
  2. Remove from heat. Add the lime juice and the cubed avocado. Stir. Transfer to a serving dish,sprinkle with the green slices of the green onion and serve.

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I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

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