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