This week's recipe is from CSA Member Jeremy:
Here's a recipe I got from my friend's mom - she made this for us at a barbecue and we loved it so much that we knew we had to be with it forever. She says she thinks it was a Martha Stewart recipe from the 80's but we copied (took an iPhone pic) from her cookbook.
This quickly became a go-to side dish. Pairs super well with barbecue chicken.
2 cups tomatoes (either halved grapes, or cubed)
1 ripe avocado, diced
2 ears corn
2 tbsp chopped cilantro
For the dressing- whisk together:
Juice of 1 lime
2 tbsp vegetable oil
1 tbsp evoo
1 tbsp honey
s+p to taste
I prefer to do the corn on the grill, husk on. Once cooked, shuck and cut the kernels off the cob into a large mixing bowl. Scrape the cobs with a spoon to get all the juices.
Add the tomatoes, cilantro, and avocado, and dressing, and mix delicately with a wooden spoon or spatula. You don't want to break the avocado up too much. Once everything's mixed I'll usually add some more lime juice and salt and pepper till it reaches my desired level of tanginess.
If you want to prepare ahead of time, best to wait till you're ready to serve to add the avocado.