Corn Salad

Corn Salad.jpg

Makes 4 servings.

This is an all year-round, nutritious, and colorful salad or side dish.  

In the summer, I use fresh corn on the cob without cooking it. In the winter, I use frozen corn, thawed.

INGREDIENTS:

  • 4 ears corn, or 14.4 ounces frozen corn, thawed

  • 1 bell pepper, seeded, cubed

  • 3 scallions, including the green parts, thinly sliced

  • 1 avocado not overly ripe, peeled, stoned, cut into large cubes

  • 1 pint cherry tomatoes, halved

  • 3 tablespoons extra-virgin olive oil

  • 3 -4 tablespoons lime juice

  • ½ cup loosely packed cilantro leaves 

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Shuck the corn into a large bowl. You do that by running a knife down the length of each corn.

  2. Add the rest of the ingredients and season to taste with lime juice, salt and pepper.