If you like sweet corn at all, you will love this salad. We changed the ingredients up a bit to fit what we had. Plus we aren't crazy about cilantro, but have basil coming out our ears!
It is a refreshing salad, that is quick to fix on a hot summer day.
Corn, Avocado, Tomato Salad From: The Girl Who Ate Everything (and originally-Paula Deen)
2 cups of fresh corn (cut off the cob and blanch in boiling water for 3-4 minutes)
1 avocado, diced
1-2 cups of grape or cherry tomatoes, cut in half
1/2 cup diced red onion or sweet white onion
2 tablespoons of olive oil
1/2 teaspoon of lemon zest
1 tablespoon of lemon juice
1/4 cup fresh basil, sliced thinly
1/4 teaspoon of salt
1/2 teaspoon of pepper
Blanch the corn and run under cool water while in a strainer. In a large bowl mix the corn, avocado, tomatoes and onion. In a small bowl, whisk the dressing ingredients together and pour over the salad, mixing well to combine. You can chill this for an hour or two. The two times we have made it, we have eaten it right away and there were no leftovers to refrigerate. It's that good!