Content courtesy of MadGreens.com
With Olathe Sweet Corn beginning to make its debut in the
grocery stores we thought we would share a delicious recipe
featuring one of people’s favorite forms of summer produce
- CORN! This new twist to the all time favorite barbeque side
is perfect for the summer. Luckily being from Colorado we
all get to experience the best kind of corn straight from our
local farmers. If this doesn’t seem like enough corn be sure
to check out the Olathe Sweet Corn Festival coming up on
August 3rd.
Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
Yields 4-6 servings
INGREDIENTS:
- 5 ears corn, shucked and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- 1/2 cup fresh basil leaves, chiffonade
- 1/4 cup diced red onion
- Kosher salt and freshly ground black pepper, to taste
For the vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.
In a large bowl of water, soak corn for 30 minutes; drain well.
Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.
Serve immediately.
Please visit MadGreens.com for this and more recipes like it!
