Grape Tomato, Grilled Corn and Avocado Salad: The First Taste Of Summer

Beth Rosen, RD Grape Tomato Grilled Corn Avocado Salad.jpg

 

I’m not what you would call a summer-loving girl.  I hate the heat and humidity and I fear the sun’s burning rays.  But as I have gotten older, I have learned to appreciate the summers, especially since I started my garden.  For Mother’s Day a few years ago, my husband built me two 4’x8′ container gardens.  This may sound like an everyday project for some men, but for my man it was his first time using tools (I’m the handy one), so the gift was even that much more special.  Little by little, I have been learning grow a vegetable garden; realizing which crops to pull out, which ones need more shade or less water or more space.  Last year, I planted over twenty tomato plants in one box.  Far too many (I learned) and some didn’t make it, but those that did were delicious – especially the grape tomatoes.  Almost a year ago, I posted a recipe for roasted grape tomato sauce that has gained popularity on Pinterest and is by far, my most visited post.  This year, I planted fewer plants and gave them more space and they are flourishing.  I cannot wait to harvest my grape, cherry, and yellow pear tomatoes to make my sauce.  In the meantime, I am purchasing them from the supermarket, but not to make sauce.  I wanted to make something that would include the flavors of summer so once it was harvest time, I could have a recipe ready to go.  And boy did I come up with a tasty one!  Grape tomatoes, grilled corn, cilantro from the garden, and avocado all combined with a few other ingredients provided me with the perfect side dish to the chicken I served the other night.

Grape Tomato, Grilled Corn and Avocado Salad

Serves 4 as a side dish

1 pint grape tomatoes

1 avocado

1 medium ear of corn (or 2/3 cup if you are using frozen kernels)

1/3 cup cilantro, chopped

juice from one lime

1/4 teaspoon cayenne pepper

salt and pepper to taste

First things first: You will need to grill your corn.  It’s easier than you think and once you try it, you will never go back to preparing corn any other way.  There is no need for tin foil or waxed paper, and best of all, the corn silk peels away with ease after roasting.  Here are the detailed instructions.  While your corn is roasting, prepare the rest of your ingredients. Slice the grape tomatoes in half, lengthwise, and chop your cilantro.  Then, slice your avocado into 1/2″ pieces.  Add all of your ingredients to a bowl except for the salt and pepper.  Wait to add the salt and pepper until the corn is added in.

Everything into the bowl and waiting for the corn!

Everything into the bowl and waiting for the corn!

Once your corn is off the grill, shuck it and then cut the kernels from the cob.  Add them to the bowl and mix.

Beth Rosen, RD grape tomato grilled corn avocado salad

The corn, fresh from the grill

Yum, the taste of summer.

Yum, the taste of summer.

Cut the corn off of the cob and add it to the mixing bowl.

Cut the corn off of the cob and add it to the mixing bowl.

Season with salt and pepper to taste.  Serve immediately for a warm side dish or chill for a cold side dish.

Grape Tomato, Grilled Corn, and Avocado Salad

Grape Tomato, Grilled Corn, and Avocado Salad

I think cayenne pepper is my new favorite spice.  It has a clean heat and brings out the flavor of the grilled corn and the grape tomatoes.  I served it with a chicken dish that also had cayenne added to it (I’ll share that at a later date) and both were flavorful and spicy.  If you are not a fan of spicy foods, then leave it out.  Or, try to add half of the amount and see if you can handle the flavor.

Dinner!

Dinner!

Grape tomato season is coming and I can’t wait to try this Grape Tomato, Grilled Corn and Avocado Salad with tomatoes fresh from the garden.  Tell me, what are you growing this season?

Beth Rosen, RD grape tomato grilled corn avocado salad

Grape tomatoes on the vine!

 

xo

B

 

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Beth Rosen

Eating Attitudes™ & Gut Expert

Beth Rosen, MS, RD, CDN is a Registered Dietitian and owner of Beth Rosen Nutrition. She practices a non-diet philosophy and is a Health at Every Size" practitioner. Her goal is to end the pain of diet culture, one person at a time. Beth's techniques and programs empower chronic dieters, and those who consider themselves emotional and /or stress eaters, to ditch the vicious cycle of dieting, eat fearlessly by removing Food and diet rules, and mend their relationship with food and their bodies. Beth's works face-to-face with clients in Southbury, CT, and virtually with clients, worldwide.

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