A Corny Salad

A few weeks ago, my Bible study group started back up after summer break with a taco night. Assigned to bring a side, and short on any quick recipes that would compliment tacos well, I took to the internet and who should come through but Paula Deen. Her Corn, Avocado and Tomato Salad was just the thing I was looking for - clean, fresh, light, and Tex Mex-ish. Since this was a last minute dish, I made a few substitutions, by necessity and personal preference. I was not able to use fresh corn, so I used frozen shoe peg corn, which worked great. My grocery store was running a special on cherry tomatoes, so there were none to be found. Instead, I used a mix of varietal small tomatoes, which made for a more colorful and varied texture. Some were meatier, some more delicate. And, I used two avocados because I like avocados and one did not create enough chunks to merit one piece of avocado per spoonful.

If success of a dish is based on how the bowl that holds it looks at the end of the night, then this recipe is a keeper. I think if some people were left alone with the bowl, they would have licked it clean. The lime and cilantro created a clean taste while the crunchy, tart and creamy textures of the veggies made for great mouth feel, and it was pleasing to the eye as well with reds, yellows, greens and purples. I think this salad would go great beside some grilled chicken or steak at a Saturday cookout. A perfect summer dish.