Corn, avocado and lime salad

It is definitely summer here in Louisiana; blue skies, humid, hotter than Hades and oh, the produce. A cursory glance around Mom’s kitchen showed tons of corn, a fresh anaheim pepper, tomatoes, avocados, limes and the prettiest little red onion. Mint in the garden and a fire-orange habanero I’d bought yesterday. I wanted to use it all for lunch. My parents’ grill seems to be totally out-of-service. It reminds me of an old-timey gas pump that still stands as a pillar to what once was, but you’d never have luck using it. As I’d initially intended to grill the corn and anaheim, I moved on to plan B and pan-roasted them, the corn with a bit of the habanero, diced, and butter. I tossed the warm corn with lime zest, the roasted, slivered and seeded anaheim, slivered red onion, halved grape tomatoes, chopped cucumbers, cubed avocados, chopped mint, some crumbled feta and a lime vinaigrette. Yummy- A perfect lunchtime entree when paired with some thick-sliced multigrain bread.