Last week I read an article in New York Times where Mark Bittman, whom I LOVE (I even started a blog about him), had a recipe for a corn salad. I was inspired! I decided to make a corn salad with tomatoes and avocado and have crab cakes on the side.
After getting home, however, I was too tired to make the crab cakes, and instead decided to add the crab meat directly into the salad.
kernels from 2 cobs of corn
6 ounces crab meat (I used a can)
1/2 jalapeno, finely diced
1/4 red onion, chopped
1 cup cherry tomatoes, halved
1/2 avocado, cubed
1 handful cilantro, chopped
1/2 lime, juiced
2 tablespoons olive oil
1 teaspoon cumin
salt & pepper to taste
1. Combine all ingredients together.
2. Refrigerate for 3o minutes.
3. Serve. (You can serve the salad in the empty avocado shell, as I did in the first photograph, or in a bowl. The salad would also be good with Blue Corn chips.)
The salad looks pretty good, right? I purposefully did not mix in the avocado because it would have turned the picture-taking process into one giant mess. Unfortunately, the taste wasn't mind-blowing--not that every single meal I make has to be mind-blowing.
What went wrong? Perhaps I should have made the dressing separately by whisking the lime juice, olive oil and cumin together? Maybe the corn wasn't completely and perfectly sweet? Perhaps I could have roasted it first. And, of course, if the crab meat was fresh instead of canned, it would have been better.
If you recreate this salad, keep the above points in mind.
And now an apology: it was brought to my attention that I have made several grammatical errors in my previous few posts!! I'm embarrassed and sorry. I will correct those errors immediately. In the future, if any of you see a misspelling, please email me and let me know: I'd absolutely appreciate it!