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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A ridiculously easy, light appetizer that takes advantage of summer's vegetables and fruit. I also recommend it as a topper for fish. Ingredients:
1 ear fresh corn |
2 plum tomatoes, seeded and chopped |
1 large, ripe avocado peeled, pitted and chopped |
1/4 large red onion, chopped |
2 limes, juiced |
2 t red wine vinegar |
(optional) 1t cilantro, chopped |
splash olive oil |
splash red wine vinegar |
Directions:
1. Seperate kernals of corn from the husk using a sharp blade
2. Combine all vegetable ingredients in a large bowl.
3. Squeeze the limes over the veggies, then splash on olive oil and red wine vinegar
4. Gently combine ingredients, so as not to mush the avocados
5. Top with cilantro
6. Serve with any dipping chip you like! I use whole grain tortilla chips- the earthiness really meshes well with the dish.
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