Summer Corn Salad

Ingredients

• 1 lb cherry tomatoes halved or quartered

• 3 ears of corn cooked, shucked and cut off the cob

• 2 avocados peeled, pitted and sliced

• 1/2 red onion (medium) thinly sliced

• 1/4 cup cilantro chopped (1/2 small bunch)

• 2 tablespoon extra virgin olive oil

• 2 to 3 tablespoon lime juice from 1 to 2 limes

• 2 garlic cloves pressed or finely minced

• 1 teaspoon sea salt or 3/4 teaspoon table salt

• 1/8 teaspoon black pepper

Get Cooking

1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.

2. Drizzle the top with 2 tablespoons of extra virgin olive oil, 2-3 tablespoons of lime juice (adding it to taste).

3. Add 1 tablespoon of sea salt and 1/8 tablespoon of black pepper, or season to taste.

How to Cook Corn on the Cob

There are several methods of cooking corn and all of them will work for this corn salad. We used grilled corn in this recipe because grilling gives it a smokey sweetness that is completely irresistible. To grill corn on the cob:

1. Pre-soak the corn with the husks on and then place them directly on the grill for 18-20 minutes on med/high heat rotating every 5 minutes. If you don’t time to soak the corn grill it in aluminum foil

2. To bake corn place husks directly on the center oven rack and bake at 350˚F for 30 minutes.

3. To boil corn on the cob place the shucked corn in a pot, cover with water, bring to a boil and add sugar (yes sugar!) then boil 15 minutes. *this is the quickest method.