“Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in.” ~ Frances Moore Lappe
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
One of the telltale signs of summer is lazy days with guests coming to stay. We had family staying with us last week new to the Twin Cities… had a fun time exploring, including Mill City and the rides at MOA.
RECIPE OF THE WEEK
This week’s recipe from Bon Appetit calls for grilled corn, but I don’t see why you couldn’t also use frozen… although the grilled corn was delicious! The original recipe called it a salad, but the texture was more like a salsa… our family devoured it as a thin dip, there was none left! I suspect our ears of corn were smaller than those used in the original recipe.
GRILLED CORN and AVOCADO SALSA with hot honey-lime dressing
- 3 ears of corn, husked
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoon kosher salt, plus more
- Freshly ground black pepper
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 1/2 teaspoons Sriracha
- 1 teaspoon granulated garlic or garlic powder
- 1 1/2 avocados, cut into 3/4″ pieces
- 1 serrano chile, thinly sliced
- 1/2 cup cilantro leaves with tender stems
Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk together lime juice, honey, Sriracha, garlic, and 1 1/2 teaspoon salt in a large bowl. Add corn, avocados, chile and cilantro. Toss to combine and season with salt and pepper to taste.
Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
