For the Love of Corn (and Tomatos & Avocados!)

Corn salad has to be one of my go-to's when the weather turns warm (and that includes you, Spring, when that temperature hits above 75!) A corn salad is not only completely adaptable to what you have on hand, it’s super easy to prepare —simply cook the corn (in Spring, i use the Pict Sweet white & yellow frozen; in Summer I roast on my grill and rough-cut the kernals off). Toss all to combine, season to taste, and serve! Refreshing and filled with "the good stuff" this salad is usually gone in a flash!

INGREDIENTS:

2 cups cooked (preferably roasted) corn kernels (or two bags of frozen white/yellow corn)

1 avocado, roughly cubed

1 pint grape tomatoes, halved &b quartered

1/2 cup chopped red onion (sometimes I do, sometimes I don't)

1 Jalapeño pepper, finely diced (remove spine and seeds so the pepper's heat is reduced). Note: there are those who can not take the heat so feel free to omit :)

4 tbsp Olive Olil

1/2 cup Sherry Vinegar

Juice of 1 large lime

1/2 cup cilantro or basil, chopped Note: sometimes I omit the cilantro as there are those who are allergic!

DIRECTIONS:

1. Place in large bowl and mix the vegetables gently.

   
   

2. Stir the vinaigrette "dressing" first till combined, then drizzle and mix thoroughly and gently with the above! Salt & Pepper to taste.

3. Enjoy at room temperature or slightly cool (never refridgerator color).