Corn and Avocado Salad

I think I’ve got a new blog category, that I’m going to call “Hardly a Recipe.” When everything is in season, you hardly need anything to bring out the brilliance of fruits and vegetables.

Corn on the cob is one of Hank’s absolute favorite summertime treats. If I didn’t stop him, we would probably be eating it 8 days out of every week! Seriously, though, we do eat corn quite often, and even though it’s usually only the two of us now that our kids are all adults, we always get half a dozen ears. We never eat it all, usually 3 or 4 ears in a sitting, but then I cut the rest off the cob and either save it for a salad, or freeze it in measured amounts, labeled in zipper bags, so we can have a taste of the summer as the snow falls. (See here for one of the things I like to do with corn from the freezer.)

The other day I took some of that leftover corn, added some avocado, and sprinkled it with lime juice, olive oil, and smoked salt. While we usually use leftover cooked corn, raw corn is fine as well. I realize smoked salt is not something everyone has in the cupboard, so substitute any good flaky salt, or experiment with various flavored salts! (Next time, I think I’ll add some fresh basil from the garden, too.)

It was so delicious, I guess I’ll let Hank keep buying corn for dinner so I can have this for lunch the next day!

Corn and Avocado Salad

Serves 1, but can be multiplied easily

• 1 cup fresh corn, cut from the cob (corn can be cooked or raw)

• ½ avocado, peeled and sliced

• 1 Tablespoon olive oil

• 2-3 teaspoons fresh lime juice

• ¼-½ teaspoon smoked salt, to taste, or other coarse or flavored salt

Place corn on a plate or in a bowl. Arrange avocado slices on top. Drizzle with olive oil and squeeze lime juice on top. Sprinkle with salt. Enjoy immediately!