Photo: Leigh Loftus
I talk about food a lot here, but it’s time that I reveal a little personal tidbit about myself: I like country music. I went to college in central Pennsylvania and that’s where it all started. At first it was a little Tim McGraw, the occasional Leanne Womack song on the radio.
Then, like a gateway drug, Tim McGraw gave way to Brad Paisely and Toby Keith and before I knew it, I was driving home for holidays with Rascal Flatts playing on a loop for three hours straight.
The name of this recipe is a little bit country. Though it isn’t quite the meat-and-potatoes that you’d assume an actual cowboy would enjoy, it’s full of fresh summer veggies and would be the perfect side to your picnic burgers, fried chicken or pulled pork.
Photo: Leigh Loftus
- 2 cups fresh corn, cut off the cob
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- ½ red onion, sliced
- 1 avocado, cut into small pieces
- 1 lemon, juiced
- ¼ cup fresh cilantro, plus 1 tbsp extra
- 3 tbsp olive oil
- salt and pepper to taste
- Heat a large skillet over medium heat. Add the corn, bell pepper, and zucchini and saute for about 4-5 minutes until the vegetables are just cooked.
- Remove from pan and set aside. In a large bowl combine the sauteed vegetables, red onion, and avocado and gently mix.
- In a small food processor combine the lemon, cilantro and olive oil. Process for about 20 seconds until the cilantro is just cut down into smaller pieces. Drizzle this dressing over the vegetables and season with salt and pepper as needed.
- Sprinkle the last tbsp of fresh cilantro over the top and serve.
12 Comments
Nichole
June 29, 2010 at 9:17 amYee-haw! This looks fantastic! Perfect for when Michigan corn comes in season.
grace
June 27, 2010 at 3:33 pmi like cowboys. i like chaps and wranglers and boots and hats. anything worthy of bearing their name must be worth my time. 🙂
DesignerForever
June 25, 2010 at 8:51 pmIf this is “cowboy cavier”, I am a “cowgirl” at heart, because this recipe has won me over! It is so similar to a salad I made recently with grilled vegetables in it. With some herbed cracker bread or even sea salted jumbo corn chips, it just became my meal for a weeknight!
M @ Betty Crapper
June 25, 2010 at 5:55 pmSounds interesting. I bet this would also taste great if the corn, onion, red pepper, and zucchini were lightly drizzled with olive oil and then roasted. I love the caramelization you get from roasting.
Sues
June 25, 2010 at 8:28 amYum, this looks SO SO good!! I love country music too, especially Rascal Flatts and Garth Brooks. And southwestern food is definitely way up there on my list of faves, esp.when it involves avocado!
doggybloggy
June 25, 2010 at 2:10 amperfect…now lets see some cowboy lobster….LOL just kidding – but if you can pull this off I will eat my hat.
Natalie (The Sweets Life)
June 24, 2010 at 3:26 pmI recently posted a similar cowboy caviar. Avocado makes everything better 🙂
heather @ chiknpastry
June 24, 2010 at 10:20 amlooks good! i used to be a country fan too, but that’s long gone 🙂
Autumn @ Good Eats Girl
June 23, 2010 at 12:04 pmThis looks great! A perfect summer dish! This would be a huge hit at my house as my hubby loves avocado!!
DessertForTwo
June 23, 2010 at 9:39 amHave you heard of Texas caviar? It’s black eyed peas in a delicious marinade. It’s to die for! I don’t know many cowboys that eat avocados, so I have to make them Texas caviar. Homesick Texan has a fabulous recipe for it. I would make this for all the cowgirls though 🙂 Cowgirl caviar 🙂
Daryl
June 23, 2010 at 9:03 amLooks really good. Love the addition of avocado. perfect summer dish
Joanne
June 23, 2010 at 8:57 amI’m a country fan when it comes to my food. Not my music as much. But I do have a bit of a soft spot for a good country ballad every once in a while. I just have to be in the mood for it.
Now THIS is the kind of caviar I like. I could probably eat a whole bowl of this as a dish in and of itself!