Come Saturday morning, you’d be hard-pressed to find me somewhere other than the farmers’ market.
Given we have a stroller and adorably demanding human in tow these days, those trips have to be a bit more planned out . . . but since Oliver has been cleared for public strolls, we try to pack the little guy up and head out.
We were housebound for a while there — and the last time I made it to our local market, we had a choice of zucchini, squash and a few paltry peppers. This past weekend? Well, friends, it was a veritable smorgasbord . . . and I went hog wild.
Tomatoes so fat, you want to bite right in.
And after picking up half a dozen ears of corn for our little Fourth of July barbeque at home, I remembered a simple corn and tomato side dish I whipped up a few times last year. Like this cucumber and onion salad, this dish is light and fresh and comes together in no time flat.
Especially valuable when the little person inside the aforementioned stroller has a meltdown.
The original recipe calls for the addition of avocado, but I didn’t have any on hand — so I skipped it. It’s delicious without, so I’m imagining it’s even better with!
Grilled Corn and Tomatoes
with a Honey Lime Dressing
1 pint grape tomatoes
4 ears of fresh sweet corn
2 tbsp chopped fresh cilantro, or 1 tbsp dried cilantro
For the dressing:
Juice of 1 lime
4 tbsp olive oil
2 tbsp honey
Salt and pepper, to taste
Remove husks from corn and grill over medium heat for 10 minutes. (The corn should have some brown spots and be tender, but not mushy.) Cut the corn off the cob and remove silks. Set aside to cool. Slice tomatoes in half.
To make the dressing, add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, cilantro and grilled corn with the honey lime dressing and mix gently until evenly coasted. Chill the dish for at least 30 minutes before serving. Enjoy!
Recipe adapted from Epicurious