I can’t believe that I’m in the same country just a few states away from my next special guest. I first ‘met’ Chris from The Cafe Sucre Farine a couple of years ago and we’ve been great friends ever since. Before I knew what she was making I was going to say that she constantly entices me to expand my eating repertoire to include more salads. Seriously, she comes up with some amazing looking ones and this one is no different.

Chris is also rather clever with her gorgeous sweet creations too and if you’re really lucky, you just might stop by on a day that her grandchildren are visiting. They are adorable! Her sweet husband ‘aka’ mouse is also the photographer over there and boy is he clever. Thanks so much for visiting Chris and you’re right, it’s not a long enough visit… maybe you’ll have to come and stay in the spare room at our new house?

Hello, I’m Chris from The Café Sucré Farine. I’m excited to be here, pinch-hitting today for my sweet friend, Claire.

It’s been so fun getting to know Claire over the past few years. I can’t remember exactly when we (virtually) met, but it was somewhere out there in blogland and we “bonded” quickly after becoming acquainted. We’ve visited each other’s blogs regularly ever since and have truly become friends, despite the many miles and continents between us.

I’ve enjoyed following Claire through a number of milestones in her life: a sweet engagement, an incredibly beautiful wedding, newlywed life and fun travel adventures. I’ve gotten peeks of her wonderful family and have seen this young lady blossom into an amazingly creative and very talented cook and awesome photographer right before my eyes. Oh, and if you don’t already know Claire, she’s funny too and has a charming way of making me smile and laugh with her posts and comments!

I’ve also enjoyed Claire’s adventuresome culinary tastes. She not only cooks up a storm at home, but this girl absolutely loves dining out and does a fabulous job of reviewing both fine dining causal establishments in her little corner of the world. She’s not afraid to try new things, both at home and when dining out.

I have to admit though, there’s one thing about Claire that I find a bit puzzling; I’ve observed that despite her broad range of taste, she’s not a huge fan of salads!!! Salad is such a staple here at The Café (if you check our recipe index you’ll find a zillion salad recipes) and I’m forever dreaming up new concoctions with both everyday and unique ingredients. I tend to go crazy in the produce section of the market and I can’t imagine a life without salad  ………….. so I decided to share a fabulous, fresh untraditional recipe because …………… (shhhh, don’t tell her) I’m hoping to entice Claire into my salad-loving world.

I served this salad last weekend for my family and it received huge thumb’s up from everyone around the table.

It can be served as a meal on its own, or as a lovely accompaniment to grilled chicken, seafood, pork or beef. It would be perfect for a summer picnic or party.

If you refrain from adding the avocados ’til just before serving, it can be made well in advance. I have a feeling that this will be a go-to salad all summer long, here at The Café!

Thanks for having me Claire, it was too short of a visit and you weren’t there. I guess that means I’ll have to come back!

Fresh Corn Salad from The Cafe Sucre

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Ingredients

• 6 strips applewood bacon, or other good smokey bacon
• 5 ears fresh corn, husks and silks removed, kernels cut from cobs
• 2 ounces Feta cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 medium bunch green onions, thinly sliced
• Juice of 1 lime
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• 2 large California Avocados, peeled cored and diced into bite size pieces
• 1 medium mango, peeled, cored and diced

Instructions

1. Slice bacon into bite size pieces. Place a heavy skillet over medium heat. Cook until the bacon is crisp, 5 to 6 minutes. Transfer bacon to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
2. Add corn to skillet and cook over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the Feta cheese, and add the cilantro, basil, green onions and lime juice.
3. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. Add the avocado and diced mango and toss. Taste and season with salt and pepper before serving. Serve immediately at room temperature.

Notes

Recipe Adapted from Absolutely Avocados