Whoa, it's Monday already? Feels like Saturday and Sunday flew by. Hope everyone had a fabulous weekend. Ours was buuuuuu-sy! Mr.S. and I started the weekend out by having some friends over for a dinner party-BBQ on Saturday. Since the weather was so nice we made pulled pork sliders, some Korean chicken, several salads and various finger foods. Festivities had to be moved indoors halfway through the night though because it got a bit chilly in the backyard. Maybe one of these days we'll get around to buying a firepit.

We closed out our wonderful weekend by listening to The Avett Brothers play under the stars at the Woodlake Hotel (which by the way is one of the crappiest concert venues I've ever been to. I loved being outside but who was the genius who thought to plant TREES throughout the sightline?)  Anyhow, The Avett Brothers were amazing and seem to have picked up more fans since I saw them at the Crest last year. I've never seen so many plaid shirts in one place. :)

In keeping with the country stylings of The Avett Brothers, I'm posting a corn, avocado and tomato salad I made this weekend. It's sweet with a hint of tangy. The perfect summer BBQ side dish.

Sweet Corn, Avocado and Tomato Salad
Makes 4-6 servings


4 ears of fresh sweet corn
1 avocado, cut into 1/2-inch cubes
1/2 cup finely diced red onion
1 pint grape tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup finely chopped basil
Salt and fresh ground pepper


1. Peel the husks from the corn. Place the ears in boiling water, cook for 4-5 minutes. Remove from water. Set aside to cool.

2. TIP: An easy way to strip the kernels is to balance the ear of corn vertically on the center of a sturdy bundt pan (with the wider part of the ear on the bottom). Hold the top of the ear with one hand and shear off the kernels in a downward motion with a sharp kitchen knife. Turn the ear as you go. The kernels collect in the bundt pan. When all the kernels are off, just run the back of the knife down the ear to get the corn juices to run down.
Voila! Messy kernels flying about the kitchen---> averted.

3. Place cut corn kernels, halved tomatoes and diced red onion in a large bowl.

4. In a small bowl, combine olive oil, chopped basil, lime zest and juice. Add salt and pepper to taste. Whisk thoroughly.

5. Pour dressing over the corn mixture. Mix well.

6. Refrigerate.

7. Right before serving, add cubed avocado. Gently toss.
2 Responses
  1. Anonymous Says:

    Trees + Summer + Sacramento = Smart

  2. Ally Says:

    Not when the concerts are held at night and 90% of the audience is griping about how the trees are blocking their view.

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