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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Corn, Tomato, and Avocado Salad Recipe

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This recipe for Summer Corn, Tomato, and Avocado Salad is from REMPEL RECIPES, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears of fresh corn husked
extra virgin olive oil
kosher salt
2 T. fresh lime juice
1/2 tsp. ground cumin
freshly ground black pepper
1 large hass avocado peeled and diced
1 1/2 c. halved cherry tomatoes
1/2 c. finely chopped red onion
1/4 c. fresh Italian parsley chopped
Directions:
Directions:
Prepare the grill for direct cooking over medium heat. Brush the corn all over with oil and lightly season with kosher salt. Grill over medium heat with the lid closed, till it is lightly browned spots and tender, about 10-15 minutes, turning occasionally. Remove from the grill. When the corn is cool enough to handle, cut the kernels from the cobs, into a large bowl. Whisk 3 T. oil, the lime juice, cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Set the dressing aside. To the bowl with the corn, add the avocado, tomatoes, onion and parsley. Pour the dressing on top. Toss gently to combine and season with more salt and pepper if needed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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