So here’s the thing: I really don’t have any semi-decent excuse for being M.I.A. the past three months. I’ve had this recipe in my arsenal for quite some time, but I just haven’t been able to bring myself to write. And considering that this summer has given me so much to write about… it’s weird. I know.
At my last job, I would listen to music or episodes of This American Life throughout the day (it’s kind of miraculous how much faster the day goes when you can stream random stuff into your ears). I remember listening to the prologue of one episode in which host Ira Glass talks about his first date with his (now) wife. He commented on recent changes she’d made in her life, suggesting it was a “self-improvement kick.”
At this, she was insulted and thought he was a jerk.
Call it what you want, but I don’t think a “self-improvement kick” is a bad thing… In a sense, aren’t we always on a self-improvement kick? Trying to keep bettering ourselves and accomplishing more? (Am I getting too philosophical here… yeah, I’ll stop.)
I’ve been on somewhat of an unofficial self-improvement kick for the past few months. (I feel like my fingers just typed the most tacky sentence… ick. And yet they keep going!) I’ve made a point to work out more, eat healthier (don’t worry, this is not going to become a “healthy food blog”), get enough sleep, and above all, push myself to go outside my comfort zone by meeting lots of new people and experiencing different places and their cultures.
I’ve been lucky enough to have the time, resources, and opportunities to work on said improvement this summer. Something as simple as having the right music to listen to while at the gym makes a world of a difference.
Can we talk about my workout playlist for a minute? It’s ridiculous, completely incoherent, but also the absolute best thing ever. EVER. (Cause my opinion is the only one that counts… obviously.)
Sweet Disposition – The Temper Trap
Sun Shy – Dresses
Can’t Hold Us - Macklemore & Ryan Lewis (such a good song to run to – do it!!)
White Walls – Macklemore & Ryan Lewis
Otherside – Macklemore & Ryan Lewis
Doris Day – Jack’s Mannequin
The Mixed Tape – Jack’s Mannequin
Semi-Charmed Life - Third Eye Blind
Midnight City – M83
I Will Steal You Back - Jimmy Eat World
… & repeat!
I have the most random, confused taste in music. I’m sucha weirdo.
I’m well aware that summer’s winding down and that this salad is kinda-sorta out of season at this point. (Clearly, I haven’t learned my lesson since last year’s Roasted Cherry Cupcakes.) In fact, I made this back in May (gasp!) on Cinco de Mayo (double gasp!!) and had the nerve to tweet about it, but not share the recipe up until now.
This recipe is simple and straightforward; it’s all about the sweet, roasted corn and the creamy avocado. Lime juice adds a punch of tanginess, while scallions and parsley are the perfect, fresh finishing touches. Give this recipe a go for Labor Day or tuck it away until next year’s summer BBQs roll around.
Roasted Corn & Avocado Salad
- 5 small to medium ears of corn (ultimate yield: ~ heaping 3 C. kernels)
- 3 Tbsp. olive oil
- 3 Tbsp. freshly-squeezed lime juice
- 1 medium to large avocado, diced (yield ~ heaping 2/3 C.)
- 1/3 C. chopped scallions
- ¼ C. chopped parsley
- 12 grind black pepper, or to taste
- ¼ tsp. sea salt (I used a coarse grind)
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set aside.
Shuck corn, being sure to remove as much of the silk as possible. Place on prepared baking sheet, drizzle with 1 Tbsp. of olive oil, and add salt and pepper if desired (note: salt and pepper used at this point in the recipe IS NOT the measured salt and pepper in the ingredient list). Rub ears of corn to evenly distribute olive oil, salt, and pepper. Space ears 1 to 2 inches apart on baking sheet. Bake for 10 minutes, flip corn, and bake for another 8 minutes. Kernels should start to turn lightly golden brown. Remove from oven and let cool.
Once cooled, cut kernels from cob. I like to do this by inverting a small bowl within a larger bowl, placing the flat end of corn on top of the small bowl, and running a chef’s knife down the ear of corn (this is essentially the same concept). Be careful – corn may be slippery from olive oil.
Put kernels and avocado in a large bowl. Add lime juice and remaining olive oil; toss to coat. Add scallions, parsley, salt and pepper. Toss until combined.
Salad can be eaten immediately; also keeps well in an airtight container for up to 3 days.
Yields about 4 Cups; 4-8 servings depending on desired serving size