Recipe: $4.66 | Per Serving: $1.17 | Yield: 4
If you follow me on any of the socials, like Facebook or Instagram, you might have seen last week’s posts about our Hungry Harvest CSA. I was so excited to support this business with such a great cause, and we got our first box of reclaimed produce last Saturday. Hooray!
One of the items we found was something I have never purchased in my adult life: corn on the cob.
It’s got something to do with just being lazy, not having a grill, my worries about the high-in-sugar grain that also masquerades as a vegetable and vice versa. But, there are plenty of ways to cook corn on the cob, and I decided to start by removing it from the cob! Maybe a little lame? I don’t like the strings in my teeth anyway, so removing it from the cob just felt like the right first step.
Pan-roasted corn is very much a very good thing and should very much be something you try. Sure, you could char this on the grill or even roast it in your oven, but the pan-roasting was really simple and pretty quick, and I’m not mad about that at all. Paired with some bright red seasonal tomatoes, some lime juice, jalapeño, black beans, and avocado, this is a really simple salad with a lot of flavor! I love that I was able to use a lot of seasonal veggies from my produce/CSA box, and that I only had to purchase an avocado and a bag of black beans to make this happen. WIN.
Vegetarian: Yes! Vegan, in fact.
Paleo: Nope, not at all. Both corn and beans are no-nos on the Paleo diet – sorry!
- 3 medium ears fresh corn, shucked (3 cups)
- 5 small tomatoes (3 cups chopped)
- 4 Tablespoons minced onion (about ¼ medium onion)
- 1 clove garlic, minced
- ½ jalapeño, minced
- 1 medium to large avocado
- 2 teaspoons lime juice
- salt & pepper to taste
- After shucking the corn, strip the kernels from the cob. To do this, stand the cob up in a shallow bowl and cut down as many times as needed to remove all the kernels. Slice the tomatoes into wedges or chop them into bite-sized pieces.
- Turn the pan up to high heat and add the oil and the corn. Cook for about 2 minutes undisturbed, then stir it around to make sure each kernel gets a little color. Add the onions, garlic, jalapeño, and tomatoes and stir well. Cook another 3-5 minutes or until everything has softened just a little.
- Remove from heat and add salt & pepper to taste, and mix in the lime juice. When ready to serve, stir in the avocado and place over fresh greens, like romaine, spinach, or arugula.