We had a potluck BBQ on Monday. I love potlucks. It never fails that I come away with at least one new great recipe. This time it was an amazing Greek pasta salad. I promise as soon as I get the recipe I’ll share!
I provided a s’mores bar and an Italian Soda Bar. Let me tell you, if you ever want to make a group of middle school aged boys happy, have an Italian Soda Bar!! They loved it and I think they went through eight bottles of syrup!
Monday was a two party day – we had hosted our Back to School Breakfast in the morning and then the BBQ in the evening. This nest is not very empty and I plan to keep it that way!
I always use a potluck as an opportunity to try out a few new recipes. I had bought some fresh corn on the cob at the Farmer’s Market on Saturday so wanted to do something with it. I loved the Roasted Corn Salad I made earlier in the summer but wanted to change it up a bit.
I found a recipe over at Family Fresh Cooking that used a combination of strawberry, roasted corn and avocado. I love the idea of corn combined with fruit. I know it sounds rather strange and I remember when I shared the recipe for Corn and Blueberry Salad and I didn’t get one comment, not one! But once I promised you that you’d like if you tried it, everyone that tried it, loved it! Sounds strange but oh so good.
Well, I guess everyone loved the roasted corn, strawberry and avocado salsa because it disappeared fast. I got a few tastes but decided I needed to make it again to make sure it really was as good as I remembered it being so we had it for dinner on Tuesday night too. It was as good as I remembered!
I used the recipe I found over at Family Fresh Cooking as a starting point and just changed it up a bit.
The salad uses a combination of roasted corn, strawberries, avocado, red onion, lemon juice and jalapeno (which is missing from the picture) along with a little seasoning.
So not only is it delicious it is pretty too! My kind of recipe.
To roast the corn I boiled it first, for about half the time I normally would. I then brushed it with some olive oil and grilled it until it got those nice grill marks on it. Then just cut the corn off the cob and let it come to room temperature. I also grilled the whole jalapeno at the same time, with a little olive oil and then took out the seeds and cut it into small pieces.
After the corn is cooled you just combined all the cut up ingredients together. I used a combination of salt, garlic powder and a couple of splashes of red wine vinegar to give it that little kick.
I think next time, and there will be a next time, I will cut the strawberries up a bit smaller. Just to make them a little more manageable when you are dipping into the salsa with a chip.
You could probably make this with canned corn when fresh corn is not in season.
- 3 ears of corn, husked.
- ¾ C diced red onion
- 1½ C strawberries, sliced
- ½ to 1 whole jalapeno pepper
- 1 avocado, diced
- 1 lemon, juiced
- Splash or two of red wine vinegar
- Salt and garlic powder to taste
- After husking corn boil it for about half the normal time.
- Then lightly coat with olive oil and grill until nice grill marks form.
- Also lightly coat the whole jalapeno and grill it to until lightly browned.
- Allow corn to cool a bit and then slice kernels off of cob.
- Bring corn to room temperature.
- Seed the jalapeno and then dice.
- Use ½ to the whole depending on how hot you want the salsa.
- Combine corn, strawberries, avocado, red onion and coat in lemon juice.
- Add a splash or two of red wine vinegar and seasonings to taste.