Apparently summer days are hard when you are 9 years old. You have all this stuff in your head that you want to do, but within a couple hours of waking up you are bored. Mom suggests a bunch of stuff that you could do, but none of it interests you so you sulk around. Then after awhile, Mom gets fed up, and you get in trouble. Rough life! We actually have a system worked out for the summer. In the mornings I get work done, while my 9 year old has a few jobs he needs to get done. Then we get to have fun and play in the afternoon. Either go to the neighborhood pool, play with friends, go for a bike ride, go to a movie, or anything else we can think of. But I guess the jobs are getting old, and my 9 year old just want to be entertained all day, every day. So…. is it time for school yet?
One thing I can get my 9 year old to help me with, at least a little, is helping in the kitchen. I have made it my mission this summer to get him more comfortable and help out more in the kitchen. Whether it be chopping vegetables or being in charge of measureing ingredients. He has always helped before, but under a lot more supervision. This time I am trying to get it so he could do a few easier things on his own. For this corn salad, he loved chopping the tomatoes. If it were up to him this probably would have been a tomato based salad, because he just wanted to keep chopping!
And, he made the dressing for the corn salad! I had jotted down my idea of the recipe, so he followed along. He got the spices down, measured them into a bowl, and then mixed everything together. My 9 year old still doesn’t like the use the stove, so I crisped up the bacon for him, and sauteed the corn, but the rest was pretty much his doing. And I have to say, it came out great. The sweet corn, the southwest style dressing, the juicy tomatoes, the buttery avocado, and the smokey bacon all make a great combination. I kind of hid the leftover corn salad, so I could eat it all!
- 3 cups corn kernels
- 4 slices of bacon
- 1 large avocado, diced
- 1 cup grape tomatoes, cut into quarters
- ⅓ cup plain Greek yogurt
- ⅓ cup mayo
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- In a large skillet cook bacon until crisp. Drain, and crumble into pieces.
- Drain the grease from the skillet, then add corn and cook until slightly charred.
- In a large bowl coming all of the ingredients for the salad dressing, mix until well blended.
- Add corn, bacon, tomatoes, and avocado to the dressing, stirring to coat.
- Let the salad sit in the fridge for at least 1 hour before serving.