Nothing says summer like sweet corn on the cob. We eat it several times a week in this household and even the local grocery store chain has an excellent selection this time of year from the fields of Pennsylvania. My daughter (now 6) was into holding her own cob at an early age.
After a recent cookout, I took the leftover ears (we grill them with a pat of butter, a sprinkle of Old Bay and wrapped in foil) cut the kernels off the cob and mixed them with a ripe avocado that was sitting in my fridge.
To jazz it up, I was going to just throw in some chopped up cilantro I also had in the fridge but then I remembered a delicious dressing I had pinned a few months back from Jeanette @ Jeanette’s Healthy Living (if you’ve never seen her blog, you must check it out – she’s all about delicious & healthy always going hand in hand – just like Serena & I preach 🙂
Anyway, it was her Mexican Chopped Salad with Lime Cilantro Dressing that had caught my eye so I tweaked that dressing a bit and then mixed everything up with a dash of smoked paprika.
It was all I could do to not eat it all in one sitting.
I made this again this past weekend for my night to cook down the shore and the recipe was requested several times. And now you also have it to enjoy before the sweet corn season is over…which happens way too fast each year.
How do you like to cook corn on the cob? Do you have a favorite, go-to vinaigrette recipe to share?