Do you ever come across a recipe that looks just delicious and read through the ingredient list just to find that you have everything in your kitchen?! Not to mention, they’re all fresh ingredients so it’s soooo sweet to know you’re going to use these perishables to make your family a super delicious meal. Yeah…. it’s a sweet life. Last night, this very thing happened to me when I felt myself craving this corn salad recipe that i’ve made before for my mom’s birthday dinner from the Half Baked Harvest cookbook, which I HIGHLY recommend (recipes are wonderful and photography is even better)!
Deep into the month of August, the farmers markets are so packed with amazing produce. Sometimes I get ahead of myself and look at my fridge like when on earth and I going to eat all of this shiz?! I’m also growing an apartment garden on the balcony where i’ve got fresh basil, chives, thyme, rosemary, and jalapeno. This recipe called for almost ALL of those herbs – WIN!
I hope this same thing happens to you… even if you don’t have all of these ingredients handy, i’d encourage you to get to your local farmer’s market and get your hands on them.
I’m sure most people don’t remember but I made this great salad for my Mom’s Sunday Birthday Dinner, one of my first posts on this blog! Just in case you missed it, here’s that recipe again:
Farmer's Market Corn Salad
Served as an app with Siete Grain-Free chips.
Ingredients
- 6 ears corn husks removed
- 1 avocado pitted
- 4 tbsp olive oil extra virgin
- 2 limes juiced
- kosher salt
- ground pepper
- 2 tsp honey
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 jelapeno (seeded if you don't love spice)
- 2 tbsp chives chopped
- 1/2 cup coconut flakes unsweetened
- 2 cups fresh basil leaves chopped/torn
- 1 cup fresh blueberries
- 4 oz feta cheese crumbled
- Siete Chips for serving
- 2 cups Sunflower Sprouts
Instructions
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Cut all of the corn off of the cob. Section it in 2 halves. For the first half, lay on a baking sheet and broil on high until browned slightly. Set the other half aside (raw). Once the broiled corn is complete, mix the two in a large bowl.
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Meanwhile, place avocado flesh in a small food processor (too large and it won't chop). Add 1 tablespoon of the EVOO, half of the lime juice, and a pinch of sea salt. Puree until completely smooth. Add 2 tablespoons to the corn mixture and refrigerate the rest for serving later.
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To the corn mixture, add the remaining 3 tablespoons EVOO, remaining lime juice, honey, chili powder, paprika, jalapeno, chives, salt, and pepper to taste. Toss well with a big spoon. Stir in coconut, basil, blueberries, sunflower sprouts, and feta gently so you don't break it up too much.
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When serving, dopple the remaining guacamole to the top of the corn mixture or to the bottom of the serving plate.
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Enjoy with chips. I love Siete grain-free brand!
Enjoy in good health!
xx, Jess
