Corn Avocado And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I got this from Family Fun. I love salsas, and eventhough is says salad I think it's more like a salsa. 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:
1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6.
3. 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.
4. To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
5. 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.
6. I would probably use Freshlike canned or frozen corn, thawed. It's just as good and less time consuming.
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