Corn, Avocado, and Tomato Salad

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

Serves 4 to 6

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 1/2 cups fresh corn kernels (from about 5 ears)
  • 1 1/2 cups diced avocado (1/2-inch pieces)
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup finely diced red onion

Directions

  1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
  2. Add the corn, avocado, tomatoes, and onion and toss to mix.
  3. Serve at room temperature.

Tips:

  • Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.
  • To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
  • To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
  • I usually make a double batch for serving at parties
  • I also tend to refrigerate it rather than serving it at room temp

I nabbed this one from here.

Advertisements

About Lundie

Living my life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: