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About the Recipe
This salad was one of Mom's favorite summer side dishes. It is light, refreshing, and perfect with chicken on the grill.
Ingredients
1 ear of corn (husk and silk removed
2 pints cherry or grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced (you can use red onion if you want it more onion-forward)
2 tbsp fresh lime juice
1 tbsp vegetable oil
Fresh cilantro (optional, Mom and I always added about 1/3 cup chopped)
Course salt and ground pepper
Preparation
Stand ear of corn in a large, wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine. Top with fresh cilantro.
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