Recipe

Corn Avocado And Tomato Salad Recipe

Add Step-by-Step Photos	Morninlite / All my dishes 1 month, 2 weeks ago I got this from Family Fun. I love salsas, and eventhough is says "salad" I think it's more like a salsa. Prep:15m Servings:4	Morninlite
	easy

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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

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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