Perfect as an entree or as a side dish!

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Serves 4

4 ears of corn 

2 tablespoons olive oil

2 avocado, in quarters

20 cherry tomatoes, halved

1 cup red cabbage, shredded

2 tablespoons honey

juice of 1 lime

3 tablespoons olive oil

salt & pepper, to taste

  1. Cut the corn off the cob.
  2. Heat oil in a pan and sauté the corn until golden.
  3. Place in a bowl with avocado, tomatoes, and red cabbage.
  4. In another bowl, mix together honey, lime, oil, salt, and pepper.
  5. Pour the dressing over the salad to taste.
  6. Mix well, and serve.


Photography by Ellen Silverman

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