Farmers’ Market Find: Sweet Corn
One of my all-time favorite summer vegetables is sweet corn. Nothing says “summer” quite like corn on the cob! The first weekend in July always has me dreaming of all the corn dishes I’ll be making throughout the season.
Unfortunately, sweet corn gets a bit of a bad rap because of the prevalence of GMO’s in the production of field corn. However, these two varieties of corn are very, very different. Field corn is virtually inedible and is mass produced in America to make other food products (like corn syrup), ethanol gas, or livestock feed.
Sweet corn, on the other hand, is grown much more ethically and is packed with nutrients! It is full of antioxidants that actually increase in effectiveness when the corn is cooked, so don’t shy away from throwing your corn on the grill! It is also high in fiber, and is a great source of lutein, which is very helpful in promoting healthy vision.
Another reason some people shy away from corn is the false notion that it is high in calories, even though an ear of corn has fewer calories than an apple. However, keep in mind that typical toppings like butter, salt, and cheese could make your sweet corn less than healthy.
While I’m not a huge fan of eating sweet corn right off the cob, I do love roasting cornet—husks and all—on the grill to char the kernels a bit, and then cutting it off into a salad or salsa. This is my go-to dish for summertime cookouts! I love it because it’s hearty enough to stand on its own as a side dish, it can be eaten as a dip with tortilla or pita chips, or it can be scooped on top of a green salad, a burger, or tacos! Give it a try and let us know in the comment section below how you like it eat this Fresh Corn and Avocado Salad!
Roasted Sweet Corn and Avocado Salad
- 4 ears of corn, husks pulled back but still attached
- 1 can black beans, drained
- 2 avocados, diced
- 1 medium tomato, diced
- Juice from 1 lime
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp salt
- ¼ cup chopped fresh cilantro
- Place the corn on the grill over direct heat. Use the husks as handles to turn the corn every couple of minutes until kernels begin to blacken. When the desired level of char is reached, remove from heat and rest until cooled.
- In a large bowl, combine the black beans, avocado, tomato, lime juice, olive oil, cumin, and salt.
- Cut all of the corn kernels off of the cob and add them to the salad. Stir gently to combine.
- Sprinkle the fresh chopped cilantro on top before serving.