This has been one of my favorite salads since discovering it about six years ago. With corn and tomatoes at their peak the salad will be fantastic, but it is great in the winter using frozen corn and grape tomatoes. To me grape tomatoes are pretty good most anytime during the year. In fact that is what the original recipe calls for. I just like using some of the home-grown tomatoes from Waldrop’s that I truly love. All of these flavors just melt together corn, tomatoes, avocado, red onion, lime juice and cilantro. They just go together for a sumptuous salad that you will never forget. Don’t think just salad because it will go with most any main dish or I love it with fish tacos. YUM! Now pull out some of summer’s fresh corn and enjoy a real treat.
I love potatoes any way they are prepared. Growing up my mother took us every Wednesday after school to visit my grandparents. My grandmother was such a good cook and I loved her boiled new potatoes with butter and black pepper. They were always waiting on me to devour as we spent the afternoon on the porch. So I knew when I saw this recipe for pan-fried smashed new potatoes in Gourmet Quick Kitchen that I had to try them. I love the description in the magazine ” These are everything potatoes should be: crisp-skinned yet pillowy, generously sprinkled with salty parmesan.” Who can resist these?
The Teacher Cooks 