Warm Tomato-Corn Salad

I'm not really sure what Mother Nature's issue is, but clearly she's hormonal about something.  One day it's hot, the next it's 30 degrees cooler.  At 8:00 a.m. the sun is blazing but by 10:46 there's a downpour.  Wha???

You know what?  Mother Nature can have her tantrums.  I'm going to make my own warm sunshine in my kitchen, starting with this salad.

No one will ever know if you lick the monitor. ;)

Warm Tomato-Corn Salad
Recipe adapted from So Easy

2 tsp extra-virgin olive oil
3 green onions, chopped with the green and white parts divided
2-3 cloves garlic, minced
2 pints grape tomatoes, halved
2 cups frozen corn (or if you use fresh off the cob, you'll want about 4 ears of corn)
Salt and pepper
3 tbsp lime juice
3 tbsp cilantro, finely chopped
1-2 avocados, chopped

1.  Heat EVOO in a large skillet over medium-high heat.  Add the white parts of the onions and saute a few minutes, until softened.  Add the garlic and cook another minute, being careful to just brown the garlic, not burn it.

I used the white and pale green parts to saute first.

2.  Add the tomatoes and corn to the skillet and let cook about 3 minutes, until softened but they still retain their shape.  Stir in the green parts of the onion.  Turn off the heat and season with salt and pepper.

The color in this salad is fantastic!

3. In a small bowl, whisk together the lime juice and cilantro.  Drizzle over the tomato mixture and toss to combine.  Serve the warm salad topped with chopped avocado.

Yummy yum yum

No longer does a salad need to be served cold with watery lettuce!  It can be warm.  It can be happy.  It can make you do a little dance around the kitchen!  No?  That's just me?  Well, ok.  But try this first and then tell me you're not dancing for summery joy, no matter what Mother Nature decides to do that day.