Listen: Ungirthed by Purity Ring. Ridiculous name for a song. Ridiculous name for a band. Phenomenal song. Heard it for the first time during yoga class and I mentally high-fived the teacher for playing it.
Eat: Roasted Summer Corn Salad. It's a simple, colorful salad, but roasted corn and lime juice really punch up the flavor.
Roasted Summer Corn Salad
Roasting the corn:
Preheat the oven to 350 degrees. Shuck the ears of corn and remove all of the silk. Place the ears directly on the oven rack and roast for 35 minutes. Remove them from the oven with tongs. Serve them immediately, or let them cool and cut the corn off the cob for the salad.
Assembling the salad:
6 ears of corn, roasted
2 small ripe avocados, pitted and cubed
1 can black beans (15 ounces), drained (I like the Pastene brand)
2 cups cherry tomatoes, chopped
Lime juice and salt to taste (I use the juice of one medium lime)
Cut the corn off the cob. Combine the corn, avocado, beans, and tomatoes in a bowl. Add the lime juice and salt to taste and toss well. Makes approximately 3 and 1/2 cups.