Reviews (1) Add Rating & Review 20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: 5 stars 09/27/2012 All my favorite summer flavors in one yummy pile. I gobbled it all up.
Back to Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad All Reviews for Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 5157_051210_lobster.jpg
Ingredients Ingredient Checklist Coarse salt and freshly ground black pepper 6 to 8 ears sweet corn, husks removed 3 tablespoons olive oil 1 pound baby heirloom tomatoes, halved 1/2 bunch cilantro, chopped 1 jalapeno, seeded and finely chopped 4 cups arugula Juice of 2 limes 3 tablespoons red-wine vinegar 1/4 cup extra-virgin olive oil, plus more for drizzling 2 avocados, pitted, peeled, and sliced
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 5157_051210_lobster.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
5157_051210_lobster.jpg
5157_051210_lobster.jpg
Ingredients
Ingredients
- Coarse salt and freshly ground black pepper 6 to 8 ears sweet corn, husks removed 3 tablespoons olive oil 1 pound baby heirloom tomatoes, halved 1/2 bunch cilantro, chopped 1 jalapeno, seeded and finely chopped 4 cups arugula Juice of 2 limes 3 tablespoons red-wine vinegar 1/4 cup extra-virgin olive oil, plus more for drizzling 2 avocados, pitted, peeled, and sliced
Directions
Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 09/27/2012 All my favorite summer flavors in one yummy pile. I gobbled it all up.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
Add Rating & Review
20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
20 Ratings 5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
5 star values: 8 4 star values: 3 3 star values: 5 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 09/27/2012 All my favorite summer flavors in one yummy pile. I gobbled it all up.Martha Stewart Member
Rating: 5 stars 09/27/2012
All my favorite summer flavors in one yummy pile. I gobbled it all up.
Rating: 5 stars
All Reviews for Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
