Fresh Sweet Corn and Spinach Salad - Quick, Easy, Tasty

Sweet Corn and Spinach Salad - A Healthy Summertime Side Dish

Corn and Spinach Salad

I love it when fresh corn begins to appear in the markets for the first time of a new season. There's nothing like sweet corn and when mingled with other garden-fresh vegetables such as grape tomatoes and baby spinach; it makes a wonderfully pleasing side dish. This corn salad is a perfect complement to any barbecue. As a one bowl meal, it's easy to convert to a main dish by just adding some protein such as cubed chicken, diced ham, crispy bacon or even cooked cold salmon.

Serves: 2

Prep Time: 20 minutes

Cook Time: 10 minutes (for corn)

Suggested Tools:

· Large stock pot (for corn)

. Small cutting board

. Sharp knife

. Serrated knife

. Medium bowl

. 2 individual serving bowls

. Tongs

. Serving spoon

Ingredients:

. 2 Corn on the cobs, husks shucked and silks removed, boiled and cooked until tender - Instructions below

. 3-4 cups fresh baby spinach

. 12-14 grape tomatoes, sliced in half

. 1 large ripe avocado, peeled, quartered and cut into cubed chunks

. 2 tablespoons sliced olives

. 1/2 cup cilantro, roughly chopped

. 1 Jalapeno (or 1/2 cup red onion), sliced

. Salt and pepper to taste

Note: You can also grill the corn cobs after they go through their first cook if you like nice grill char on your corn. I actually did that when making this recipe, but it does add a lot more time to get those grill marks. After I did it, I don't think it's worth the extra time.

Instructions:

Boiling Corn - Fill a stock pot half full of water and bring to a boil. Add a couple pinches of salt to the water. Place the corn into the pot being careful not to get splashed by the boiling water and boil for three to five minutes for a crisp yet tender taste. Place the corn on the cutting board to cool before cutting it.

1. Cut the corn off of the cobs and allow to rest until step #2 and #5.

Note: To ensure I have an equal amount of ingredients in each individual serving bowl, I prepare the salads separately, one at a time.

2. In a small bowl, add 1 cup of the corn, 12-14 tomato halves, ¼ cup chopped cilantro, 1 tablespoon sliced olives, 4-6 jalapeno slices, and half of all of the avocado chunks. Salt and pepper to taste and then toss all to distribute well.

3. Place 1½ to 2 cups baby spinach into an individual serving bowl.

4. On top of the spinach add the corn mixture.

5. Follow steps 2 thru 4 for the second individual serving.

6. Dress the salads with your favorite dressing or just toss with olive oil and balsamic vinegar.

Recommendation: Pairs really well with a barbecue (I'm thinking ribs, which is what I barbecued with this recipe for this particular blog).

The Crooked Ladle

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