Corn Avocado And Tomato Salad Recipe

Corn Avocado and Tomato Salad

From morninlite 15 years ago

I got this from Family Fun. I love salsas, and eventhough is says "salad" I think it's more like a salsa.

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. Serves 4 to 6.
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 would probably use Freshlike canned or frozen corn, thawed. It's just as good and less time consuming.

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" It was excellent "
chefelaine ate it and said...
Wonderful used as a dip with Tostitos! HIGH FIVER, kiddo! Thanks :+D
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22566 15 years ago
Very nice,thank-you for the recipe.
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morninlite Kalamazoo, MI

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Reviewed by 2 people

Wonderful used as a dip with Tostitos! HIGH FIVER, kiddo! Thanks :+D

chefelaine in Muskoka loved it