Shannon's Summer Corn Salad
A zesty summer potluck side dish. This dish was a huge hit this summer — huge number of compliments and folks asking for the recipe. Enjoy!.
- 8 ears sweet corn
- 2 avocados, small-diced
- One medium red onion, finely chopped & rinsed
- The juice of 1.5 limes
- 1/2 cup cilantro, finely chopped
- About 2 TBSP good olive oil
Lightly cook your corn however you normally do it — just make sure not to overcook it.
Blanch cooked corn in cold water (to cool & to set the color).
Slice the kernels off of the cob and set aside in a medium bowl.
Add the avocados, onion, cilantro, and lime juice to the bowl of corn.
Add the olive oil and a generous amount of salt — toss ingredients together.
Adjust balance of salt, lime juice, and oil to taste. (You could also add more or less cilantro!)
Total Time: 30 minutes