Thursday, July 21, 2011

Sadie's Corner - Chilled Corn and Crab Salad

Can you tell we've been eating lots of corn this summer? I was very excited about this health-conscious Chilled Corn and Crab Salad (recipe here) from Martha Stewart Living magazine. It was so spicy it was basically inedible....I couldn't even feed it to Sadie!

The culprit? The super-spicy red Thai chile that the recipe called for. Even without the seeds, this little beast made my eyes water uncontrollably.

The lesson? Always be conscious of a recipe calling for hot peppers, even if just a jalapeno.

Wednesday, July 6, 2011

Corn, Avocado, and Cilantro Salad

This is probably Corey's new favorite side dish....possibly of all time. It incorporates all of his favorite veggies, including cilantro and avocado. In his eyes, the only way to make it better would be to add bacon! Ha ha.


Recipe Notes

I think it's worth it to use the "pre-cleaned" ears of corn instead of shucking the ears yourself. That way, you don't have to waste time with all of the stringy bits. Costco has had some great, sweet summer corn already cleaned back in the refrigerated produce section. If you are interested in corn this summer for a bbq or crawfish boil, the Costco 8-pack is great.

Grill the corn while you are grilling your chicken, beef, or pork, and you can put this salad together while your meat rests.


  • 4 ears of corn, shucked and grilled

  • 1 avocado, cut into chunks or slices

  • 1/2 c. fresh cilantro

  • Lime juice (approximately 1-2 small limes)

  • 1 tbsp. olive oil

  • Salt and pepper to taste


1. Grill shucked corn for approximately 15 minutes or until lightly charred.

2. Let cool slightly and cut kernels off of the cob.

3. Toss with avocado, cilantro, lime juice, olive oil, salt, and pepper. Be careful not to overmix and ruin your avocado.