Grilled Corn and Avocado Salad

 Salads  Comments Off on Grilled Corn and Avocado Salad
Mar 222013
 

Grilled Corn and Avocado Salad | My Little Gourmet

I don’t know how many times I’ve found something great on Pinterest and then wondered why I didn’t think of doing that myself. Once again it’s happened…Bev from BevCooks introduced me to the idea of roasting corn under the broiler. As soon as I saw this pin I thought of one of my favorite summer salads and wondered if it would work for this as well.

Oven-Broiled Corn

Make roasted corn in minutes: Just toss frozen or canned corn with olive oil, salt and pepper, place on a lined cookie sheet, and broil in the oven for 5-7 minutes.

Every summer I look forward to finally being able to light up the grill, grill some corn and make this delicious salad. It’s so simple and easy to make and tastes incredibly refreshing. So, naturally, as soon as I saw this pin I immediately went to work and broiled some corn…and it worked. The salad was absolutely delicious (although, I must say, it definitely tastes best when using corn straight off of the grill). But this option is the perfect substitute when it is still snowing outside in March (yeah, that’s right, we STILL have snow) and you just want a little taste of summer.

Cubed Avocado

For easy chopping just cube avocado in the peel and scoop out with a spoon

I ended up using canned corn because that is all I had on hand, but I imagine frozen would roast even better and get a little crispier. Once I’ve tried it out I will report back (*here now finally my report back: frozen definitely turned out better than canned, although both work just fine)…and now I’m going to grab myself a bowl of salad, crank up the heat and some Bob Marley, and wait for summer to come; or at least for it to stop snowing and temperatures to rise above freezing.

Grilled Corn and Avocado Salad | My Little Gourmet

Grilled Corn and Avocado Salad
 
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Serves: 4
Ingredients
  • 4 ears/10 oz/285 g of corn, fresh, frozen or canned
  • 1 avocado, cubed
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced
  • 2-3 tablespoons olive oil
  • salt and fresh ground black pepper
Instructions
  1. Grill 4 shucked ears of corn, rotating often, until lightly charred. Let cool slightly and carefully cut kernels from cob.
  2. If using frozen or canned, toss with some olive oil, salt and pepper, place on a baking sheet lined with aluminum foil and broil for 5-7 minutes or until lightly browned.
  3. Toss corn, avocado and cilantro gently in a bowl.
  4. Add lime juice, olive oil, salt and pepper to taste and toss again.
 
 Recipe adapted from Martha Stewart Living
 Posted by at 20:19

Pinwheels with Turkey, Cheese, Avocado and Cucumber

 Lunches/Snacks  4 Responses »
Feb 262013
 

Turkey, Cheese, Avocado and Cucumber Pinwheels

As promised, here is another lunch idea for the little ones (it took a bit longer, I know). That in no way though, means that I haven’t been on the search for ideas. No, no, I’ve been busy and found quite a bit of inspiration on Pinterest. Once I actually get around to trying out the recipes and not just pinning them, I will report back. Why do I feel like I am in trouble? 🙂

Turkey, Cheese, Avocado and Cucumber Pinwheels

These pinwheels were actually just something I made randomly to use up stuff we had in the fridge, but they turned out to be one of Arik’s favorite lunches. Now we have to have these at least 3 times a week or else…  So I wanted to be sure to share this simple alternative to a sandwich with you all. Sometimes I don’t use avocado, or I’ll use tomato instead of cucumber, or both; as you can see there is no real set way to make these, so you can just let your creative juices flow. Enjoy!

Turkey, Cheese, Avocado and Cucumber Pinwheels

5.0 from 1 reviews
Turkey, Cheese, Avocado and Cucumber Pinwheels
 
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Serves: 1-2
Ingredients
  • 1 large whole-wheat tortilla
  • 1 tablespoon cream cheese or
  • ½ avocado, mashed up
  • 2-3 slices of turkey
  • 1-2 slices of cheese of your choice
  • 1 small piece of cucumber, peeled and cut into strips
Instructions
  1. Spread cream cheese or mashed up avocado (or both) on the tortilla.
  2. Place turkey and cheese slices on top.
  3. Lay the cucumber strips about 1 in. from the edge of the tortilla and begin to roll up.
  4. Roll up the entire tortilla and cut into ½ in wide pinwheels.
Notes
One large tortilla will make about 10 pinwheels.

 

 Posted by at 13:38

Black Bean Tostada with Avocado Corn Relish

 Main Dishes  2 Responses »
Dec 072012
 

Black Bean Tostada with Avocado Corn Relish

I am often asked what foods I miss most from home (Seattle, Washington) and my answer is always without hesitation, Mexican food.  Of course I miss the fresh seafood too, or a big fat bacon cheeseburger (okay, I think I’m hungry),  but without a doubt Mexican food is always at the top of my list.  I just haven’t been able to find the same kind of authentic Mexican cooking here in Berlin, but I’m not giving up until I’ve tried every single restaurant in this city.  And until then, we’ll just have to feed those cravings with some home-cooked Mexican food.

Black Bean Tostada with Avocado Corn Relish

Yes, I know this recipe isn’t exactly authentic Mexican cooking.  It’s more like Tex-Mex, but it’s delicious nonetheless.  If your kids don’t mind and you are wanting to add some spice, you can chop up a jalapeno pepper and add it to the tomatoes before cooking.  On the day of the picture I didn’t have scallions on hand and ended up using half of a purple onion, which was also quite delicious (although I do prefer the scallions).  The original recipe doesn’t call for it, but I like to add about a tablespoon of fresh chopped cilantro to the avocado corn relish.

Black Bean Tostada with Avocado Corn Relish

Since Arik hasn’t quite yet mastered the art of using a knife and fork I like to use the ingredients and make him a quesadilla while our tostadas are cooking in the oven.  This way most of the food goes into his belly and not on the floor.  If you want further instructions on this you can find them below the recipe.  !Buen provecho!

 Black Bean Tostada with Avocado Corn Relish

Black Bean Quesadilla with Avocado Corn Relish

Use the same ingredients to make an easy-to-handle quesadilla for the kids.

Black Bean Tostada with Avocado Corn Relish
 
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Author:
Serves: 3
Ingredients
  • 2 limes
  • 2 scallions
  • 5 oz./140g frozen corn kernels (or 1 small can)
  • 1 tablespoon cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 pint/2 cups/400g grape tomatoes, chopped
  • 7 oz./200g Gouda cheese, grated (Monterey Jack or Cheddar also work)
  • 4-5 flour tortillas
  • 1 can (15 oz./400g) black beans
  • 1 avocado, cubed
  • sour cream for topping, optional
Instructions
  1. Squeeze limes into a medium bowl. Thinly slice scallions and chop cilanro, and add to bowl along with corn. Add 1 tablespoon oil, season with salt and pepper, toss to combine, and set aside.
  2. Preheat oven to 425℉ (220℃).
  3. Arrange tortillas on two baking sheets covered with aluminum foil and brush both sides with remaining 2 tablespoons oil.
  4. Drain and rinse beans and sprinkle over tortillas. Top with tomatoes and cheese. Bake until golden and crisp, about 6-8 minutes rotating sheets halfway through.
  5. While the tostadas are baking, add the cubed avocado to the corn and toss to combine.
  6. To serve, top the tostadas with corn avocado relish and, if desired, sour cream.
Notes
*If making a quesadilla, butter one side of a tortilla and place it in a pan over medium heat. Sprinkle with beans, cheese and tomato and cover with another tortilla (buttered on outside). After 3-5 minutes when bottom starts to crisp and turn golden brown, flip and cook for another 2 minutes or until cheese is fully melted.

Original Recipe from Martha Stewart

 Posted by at 13:22

Carrot Ginger Soup with Avocado

 Soups  3 Responses »
Dec 012012
 

Carrot Ginger Soup with Avocado

As you’ve probably noticed I’m a little behind with my post this week.  That’s because I’ve spent pretty much the whole week on the couch and sick.  It has not been fun, let me tell you.  And when I am sick, the only thing I really have an appetite for and am able to eat is soup…which is exactly what I did.

Carrot Ginger Soup with Avocado

This carrot soup is so easy to make, which is perfect when you’re not feeling too hot.  The freshness of the lime and ginger and the coolness of the avocado was exactly what I needed to get me back on my feet.  I always double the recipe and freeze any leftovers so I’ve got them ready to go for the next sick day…

Carrot Ginger Soup with Avocado

Carrot Ginger Soup with Avocado
 
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Author:
Serves: 4
Ingredients
  • 30 g or 2 tablespoons butter
  • 1 onion, chopped
  • 10 g or 2 teaspoons ginger, chopped
  • 1 organic lime, zested and juiced
  • 500 g or 5-6 medium carrots, chopped
  • salt and pepper
  • 1 tablespoon sugar
  • 800 ml or 3⅓ cups vegetable stock
  • 1 avocado, cubed
  • 100-150 ml or ¼ cup crème fraiche (plus a few tablespoons for the garnish)
Instructions
  1. Melt the butter in a large pot over medium heat. Add the onion, ginger and lime zest and sautee for a minute.
  2. Add the carrots, continue to sautee for another minute, season with salt and pepper, add the sugar, and sautee for about 2 more minutes.
  3. Pour in the stock, bring to a boil, cover and let simmer for about 20 minutes.
  4. In the meantime combine the cubed avocado, 2-3 tablespoons lime juice and salt and pepper in a small bowl and set aside to use as a garnish.
  5. Puree or blend the soup, stir in crème fraiche, and season with salt, pepper and 2-3 tablespoons lime juice.
  6. Portion the soup into bowls and top each portion with a teaspoon of crème fraiche and a tablespoon of the avocado pieces.

Original recipe from Schmitzebilla

 Posted by at 14:00