If you read my latest blog post, you know I’m back home on Nantucket for a few weeks. Not only does this mean I get to be in the sun and go to the beach, but it also means that the produce that is in season here is the exact opposite of what was in season back in Australia. You’ll probably notice a big shift from soups and chocolate desserts to fresh salads and pies (my grandmother has requested I make a peach pie next week..stay tuned).
Here is one of my favorite summer recipes. It’s a little bit of a change from the guacamole we all know and love, but it is just as good, if not better. You can eat it with chips, on a taco or salad, or put it on toast as I’ve done, for a more exciting avocado toast. I use parsley and lemon, but if you want to keep to a slightly more traditional recipe you’re welcome to use cilantro (coriander) and lime.
- 1 ear of corn, husk removed
- 1/5 cup white onion, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado
- 1/2 lemon, juiced
- 2 tbsp parsley, roughly chopped
- 1 pepper, diced *I used a habanero pepper, if you don’t like heat you can easily omit this ingredient, or use a more mild pepper
- Turn on your burner to high. Hold the corn (with tongs) directly over the flame until lightly charred on each side.
- Remove corn from the cob and sauté in a small pan with the onions over medium heat. Allow corn to cook through and onions to soften, 4-5 minutes.
- Once your corn and onion is cooked, remove from heat and allow to cool in the fridge until cooled.
- In a medium bowl mash your avocado to your desired consistency, I like mine with a few chunks but mostly smooth.
- Add in your corn and onion, cherry tomatoes, lemon juice, parsley and pepper. Mix to combine.
- Season with salt to taste.
- Serve immediately or place in fridge with plastic wrap directly over the top to enjoy later…Enjoy!