Tuesday, June 19, 2018

Corn and Avocado Salad #KitchenMatrixCookingProject

Tender fresh corn kernels tossed with avocado and fresh herbs in a light lime vinaigrette makes a perfect side dish for whatever is on the grill.

Bring this salad on your next picnic or get together with family and friends.  It is sure to be a big hit!

We are still making our way through Mark Bittman's Kitchen Matrix Cookbook.  This month our friend Karen, of Karen's Kitchen Stories, has chosen the themes.  We post every Tuesday and welcome other's to join us.  You don't have to have Bittman's book.  Many of the recipes are available on line at the New York Times.  Next week we are making Kebabs.

But this week Karen chose the section listed Corn + 12 ways.  Bittman gives you 3 general idea on 4 different ways to serve corn.  He offers ideas for cold salads, warm salads, soups and fried cakes.  Since it is summertime and we are eating a lot of grilled foods I decided to make a cold salad.

However there were leftovers so the following night I served them to my Little Miss along with these Homemade Taco Hot Pockets.  She absolutely loved it.

It was early in the season for me to make a corn salad but I was able to find some decent ears of fresh corn in my market from down south.  Our corn season in Michigan is in August and my husband wants corn each and every day.  He is with sweet corn in the summer as I am with asparagus in the spring.  We can't get enough of it.  I have a feeling I will be looking for more of Bittman's techniques when that happens. There is an idea in there for Corn Crab Cakes....now that's what I'm talking about.

Let's take a look at what Cam and Karen are sharing today.

#salad, #kitchenmatrixcookingproject, #corn, #avocado, #vegetablesides, #Vegetarian, #vegan,
Vegetable, Salad,
Yield: 4-6Pin it

Avocado and Corn Salad

Tender fresh corn kernels tossed with avocado and fresh herbs in a light lime vinaigrette makes a perfect side dish for whatever is on the grill.
prep time: 15 minscook time: total time: 15 mins


4 ears sweet corn, shucked
1 avocado, peeled, seeded and diced
2 T.  fresh basil, finely chopped
Juice and zest of 1 lime
2 T. olive oil
salt and pepper to taste


Using a sharp knife, remove the kernels of corn from the cobs and place into a large bowl.   Add the avocado.  Whisk together the lime juice, lime zest, basil and olive oil.  Pour over the corn and avocado and toss to coat. Taste and season with salt and pepper.


Adapted from The Kitchen Matrix Cookbook.
Created using The Recipes Generator


  1. This looks so good, Wendy. And those Taco Hot Pockets would be a hit in my household, too. Thanks for posting.

    1. Thanks Cam. I'm enjoying going through this cookbook. I'm sorry we didn't get more involvement.

  2. How easy is that! This sounds delicious. We already have lots of fresh corn showing up the markets and I'm with your husband. I can't get enough.

    1. It was the perfect recipe Karen, easy peasy and delicious.


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