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.

I still like country music but not with the same fervor that I did when I first discovered it. The name of this recipe, which I found on What’s Gaby Cooking is a little bit country. Well, the name is, anyway.

Since it’s been all indulgence all the time on this blog lately (you know, with cakes, thick soups, cobblers and cream sauces) I thought I’d skip the sugar and heavy cream today. While the weather is warm and farmer’s markets fully-stocked, I thought it about time to pay homage to some of my favorite summer vegetables.

Cowboy Corn Caviar

What you need:

2 cups fresh corn, cut off the cob
1 red bell pepper, chopped
1 zucchini, chopped
1/2 red onion, sliced
1 avocado, cut into small pieces
1 lemon, juiced
1/4 cup fresh cilantro, plus 1 tbsp extra
3 tbsp olive oil
salt and pepper to taste

What you do:

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.

Tagged as: appetizer, avocado, bell pepper, caviar, corn, cowboy caviar, dip, easy appetizer, entertaining, summer appetizer, zucchini