Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, July 16, 2013

Grilled Corn & Avocado Salad with Cilantro Lime Dressing

Oh man...I love this! I'd never grilled corn before so I pulled out my cast iron skillet and gave it whirl. I added all the other things I love and thought would go well and it turned out great! The dressing is REALLY good. Slightly sweet due to the honey and the lime flavor comes through at the end. Just really tasty!! A really good little summer salad!

Grilled Corn & Avocado Salad with Cilantro Lime Dressing


1/2 cup cilantro ~ stems removed
1 6-ounce container plain yogurt
1/4 cup olive oil
juice from 1 lime
3 tablespoons honey
1 1/2 teaspoons white wine vinegar
1 - 2 cloves of garlic
1/2 teaspoon salt

Place all ingredients in a food processor and blend until well combined. Chill.

Here's what you need for the dressing.

Put everything into a food processor and blend.

See? Easy peasy. Chill in the fridge 
for a while to let the flavors blend.

Grilled Corn Salad

2 - 3 tablespoons olive oil
3 cups corn
1 cup cherry tomatoes
1 small red onion ~ diced
1 red bell pepper ~ diced
2 avocados ~ diced

Coat the bottom of a hot cast iron skillet with olive oil.

Pour in corn and allow to cook until lightly browned.

Remove corn from pan.

Add a little more olive oil and saute onion and bell pepper until tender/crisp.

Add corn back into pan, along with the cherry tomatoes and heat through.

Pour mixture into a bowl, cover and allow to come to room temperature.

Serve with Cilantro Lime Dressing.

Now for the salad.

Put the corn in a hot skillet with some olive oil.

Allow it to brown a little bit.

Remove the corn from the skillet then 
saute the onion and bell pepper for a bit.

Add the corn back in along with 
the tomatoes and heat through.

Place the mixture in a bowl and 
allow to come to room temp.

Then add the diced avocados.

Serve with the dressing!!! Yummers!