INGREDIENTS
8 ears corn
2 tablespoons olive oil
1/2 red onion (diced)
1/2 red bell pepper (diced)
1 avocado
(seeded, peeled and chopped)
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
1 lime
Salt
Pepper
STEPS
1. Whisk dressing ingredients together and set aside.
2. Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
3. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
4. Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
3. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
4. Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
TIPS
1. This is a quick, exciting dish to put together. Great after a long day at work.
2. You may add this curry paste to another of your favorite stir fry sauces to intensify its heat.
3. Any eggplant variety can be substituted, just make sure to cut into small 2” pieces to keep the cooking time the same. Pieces without skin make cook faster or lose their shape a bit but the flavor will remain delicious.
3. Any eggplant variety can be substituted, just make sure to cut into small 2” pieces to keep the cooking time the same. Pieces without skin make cook faster or lose their shape a bit but the flavor will remain delicious.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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