Does this look like summer to you?
It sure looks like summer to me, and the reason you're finally hearing from me again is because guess what-
it IS summer!
Yahoooooooooooooo! I'm so glad to be home and back in my kitchen.
It was a long semester, but nothing that can't be remedied with charred corn and a few other summer staples.
I know it's not corn season yet, but when you char these babies it intensifies their natural sweetness making them oh so delicious...
and beautiful cherry tomatoes provide a burst of juicy color and sweetness.
Of course, a little help from our fatty friends never hurt anybody.
Avocado adds out-of-this-world creaminess and crispy bacon provides salty fatty crunch.
Oh yeah, I can tell you're getting excited now.
Getting everybody rounded up and ready for assembly...
One of the best things about this beautiful party we've started is the dressing-
it's super simple with just the juice of a lime, a little olive oil, and some seasoning.
Veggies awaiting their fatty friends and a hit of lime...
Once everyone is in the bowl and dressed it's time for serving in the world's best vessel - an edible one!
Cup-esque butter lettuce provide perfect little pockets for holding this tasty salad.
Serve with a little sour cream and salsa and let the flavors whisk you away.
This salad is truly summer in a bowl :)
Enjoy, and look forward to lots more this summer!
Have a great week everyone!
~Maddy
BLT Corn Salad Wraps
adapted from Joy the Baker
3 ears of shucked corn
1 cup cherry tomatoes, sliced in half
1/2 cup chopped chives
1 avocado, diced (or 2 if they're small or you really like avocado)
4 slices crisp cooked bacon, diced
juice of 1 lime
about 1 tablespoon olive oil
salt and pepper to taste
a good sprinkling of chili powder and smokey paprika
butter lettuce or iceberg lettuce leaves
hot sauce and sour cream for topping
Shuck corn on the cob of all their husks and strings. Over a gas burner, or on the flame grill, char raw corn. Rotate corn until cob is charred on all sides. Allow corn to cool before slicing corn kernels from the cob.
Add corn kernels to a medium bowl. Top with sliced cherry tomatoes, chives, diced avocado, and diced bacon. Squeeze in lime juice. Top with a bit of olive oil, salt, pepper, and spices. Stir to combine. Taste and re-season accordingly.
Rinse and clean individual lettuce leaves. Serve alongside a bowl of corn salad to serve. To enjoy, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and devour!
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