NEW YORK (WLNY) — Memorial Day is fast approaching, which means it’s time to fire up the grill.
But why not spice things up and keep it healthy for your family at the same time?
Chef-instructor James Briscione from the Institute of Culinary Education in New York visited The Couch with his wife, Brooke Parkhurst. Together, they authored the book “Just Married And Cooking.” They also teach couples classes at ICE.
For more info, visit JustMarriedandCooking.com.
Grilled Corn, Tomato and Avocado Salad with Basil Dressing
3 ears corn or 2 cups canned when corn is not in season
1 avocado, seed removed, chopped
1 cup tomato, seeded & ribbed, chopped or canned when tomatoes are not in season
1 tablespoon (packed) chopped basil
Zest of ½ lime
Juice of ½ lime
¼ teaspoon Basque pepper powder or cayenne pepper or red chili flakes
Kosher salt & freshly ground pepper
Extra virgin olive oil
Lightly drizzle corn with olive oil. Rub and season well with salt & pepper. Place corn on a hot grill or onto a baking sheet and then under the oven’s broiler. Turn frequently. Remove once kernels appear golden brown and toasted. Once the corn is cool enough to handle, shave the kernels off the cob with a sharp chef’s knife.
In a large bowl, combine all ingredients. Season with salt & pepper to taste.
Serve immediately, either as an appetizer, with tortilla or baked pita chips, or on top of grilled fish.