I really, really, really miss summer vacation. I wish that someone had told me that adulthood meant most of my summers would be spent sitting behind a desk. At least then I could maybe have found time to start a petition for change. Nowadays if I find myself with more than a week of free time it’s because I’m unemployed and I then I’m stressed about paying rent, health insurance, and buying dog food. Why can’t I just go to summer camp instead?
Since I’m currently working I have to squeeze all of my summer fun into the weekend, which is not even close to the amount of time I need to do everything I have planned. Like laying by the beach, or catching up with a friend at Aroma Café, or flying back to North Carolina so that I can float down a river in an inner tube. Things like that cannot be squeezed into a normal 48hours, at least, not when I also have to do laundry, grocery shopping, sweep my floors and walk the dog. Seriously, can we form a protest about this??
I did manage to find the time to stroll through the farmers market and found everything I needed to make this salsa though. And that’s pretty cool. I sat on the couch while reading a book and ate this entire bowl all by myself. It sort of felt like summer vacation, and it at least allowed me to forget about that pile of laundry for a while.
Fresh Corn & Avocado Salsa
It is absolutely imperative that you chop all of the vegetables to roughly the same size as a corn kernel, otherwise the flavors will be off. The dressing in this salad is not meant to dominate the flavors of the salad, and it is therefore very light. The real stars of the show are the fresh vegetables, so I implore you to buy the best quality you can for the best salsa. I cooked my corn by leaving the husks on and placing them in the oven for 30 minutes, but any technique that you prefer will work.
3 ears of corn, cooked (by grilling, boiling, baking, however)
¼ cup chopped red onion
½ cup chopped red pepper
1 large avocado
Juice of 1 lime (roughly 2 tablespoons)
2 tablespoon olive oil
½ teaspoon chili powder
1 small garlic clove minced
¼ teaspoon salt
Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside.
Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado and dressing and gently mix together.