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Grilled Corn, Avocado and Tomato Salad Recipe

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This recipe for Grilled Corn, Avocado and Tomato Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Widner


pint of grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp. fresh cilantro, chopped
juice of 1 lime
salt and freshly ground pepper, to taste
Dash of ground cayenne pepper, optional

Slice the tomatoes in half.
Prepare corn by grilling over medium heat for 10 minutes.
The corn should have some brown spots and be tender and not mushy.
Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.
Set aside and let cool.
Dice the avocado and chop the cilantro.

Combine all ingredients and mix gently so everything is evenly coated.
Be careful not to mash the avocados.
Let the salad sit for 10 to 15 minutes to let the flavors mingle. Enjoy!




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