Summer Corn Salad

A couple of years ago, I went to a potluck held by my playgroup.  It was a recipe exchange; everyone brought a dish to share, plus a printout of the recipe. My favorite dish that day was this salad, hands down.  I know - who am I?  Salad?  But seriously, this salad is so good!

Of course, I haven't ever made it.  That's just how I roll.

Last month I got a random craving for this salad that I've only had one time almost three years ago.  I know - random, right?  Of course, I couldn't find the printout with the recipe anywhere and I wanted to cry because I needed this salad.  You know how fetuses (feti?) are.  In desperation, I posted on my playgroup's Facebook page and someone had it!  Hallelujah!!!

I present to you, my version of Summer Corn Salad.  I'm putting it here so I won't lose it again, because that would be tragic.

First, you need to shuck and grill six ears of sweet corn on the cob.  Turn it with tongs and let it char a little bit.  This gives it flavor.

Use a knife to remove the kernels.  Don't be a dummy like me and try this on a cutting board - use a bowl!  Otherwise, you may find yourself with corn flying all over and with a very happy dog.

Set the corn aside.

Cut up about five slices of bacon and cook.  My husband cooked these and was perhaps slightly overzealous in getting them cooked thoroughly.  They still tasted okay though. :)  Drain on paper towels and set aside.

Tear up five ounces of mixed greens into bite sized pieces.  I used a spring mix.

Top with bacon and corn; set aside.

Next you'll need 1/4 cup super finely chopped cilantro, two cloves super finely minced garlic, and 1/4 cup fresh lime juice.

Combine in a small bowl and set aside.

Now, this recipe originally called for two cups of grape tomatoes, but I don't like tomatoes.  You know what I do like?  AVOCADO.  Yum yum!  I diced two avocados and put them into a small bowl.

I then put a spoonful of my Cilantro Lime mixture in there and gently combined them, so the avocado wouldn't brown.  I poured the rest of the dressing into the corn and greens mixture and stirred until it was well combined.

I served the salad topped with the avocado along with some simple grilled chicken thighs and plain steamed rice.  It made a ton too, so I'll be having this for lunch tomorrow as well.  Looking forward to it!