I’m always trying to incorporate a new side dish when making old favorite entrees—especially if that new side dish can offer a lighter alternative to the usual. So when the bf decided to fire up the BBQ to make his delicious Grilled Skirt Steak with a Chimichurri Sauce, I wanted to find a pairing that wasn’t heavy to accompany this delish entrée.
Sweet White Corn was in abundance at our local grocery store, so I picked up a couple ears and a few Haas Avocados in hopes of pulling together a bright salad to accent the Chimichurri. By grilling the corn, it gave a wonderful smoky flavor that paired so nicely with the smooth texture of the avocados and the bright vinaigrette. I also do a short cut when cooking the corn—by wrapping it in damp paper towels and throwing it in the microwave for a few minutes, you can cut down cook time on the grill. And let’s be honest, short cuts are blessings in the kitchen sometimes.
And how did it turn out? Instant, easy hit.
Next time you’re looking for a simple side dish to pair with some grilled goodness, give this Roasted Corn and Avocado Salad a try—it may just make you forget about coleslaw and potato salad.
Roasted Corn and Avocado Salad
Serves approximately 3
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
½ tablespoon lime juice
zest of ½ a lime
½ tablespoon finely minced shallots
1 finely minced garlic clove
1 tablespoon minced cilantro leaves
½ teaspoon honey or agave
1/8 teaspoon ground cumin
1/8 teaspoon red pepper flakes
3 ears sweet corn, grilled and removed from the cob
1 cup ripe avocado, diced
fresh cilantro leaves
In a small bowl, combine vinaigrette ingredients and whisk together until emulsified. Season with salt and pepper to taste. Set aside.
In a large bowl, carefully fold the corn and avocados together. Add enough vinaigrette to lightly coat the salad. Check seasonings, add additional salt and pepper if needed. Garnish with cilantro leaves and lime wedges. Serve at room temperature.
**Photos updated May 2014