When you have leftover corn on the cob, you make Tomato-Avocado-Corn salad. It's what you do. It's what I did, anyway.
To this particular batch, I added some extra carrot shavings, and instead of cilantro, I picked some lemon thyme. If you have feta, you won't regret tossing that in as well.
Start by mixing in a bowl:
1 can or two cobs fresh corn
Cherry tomatoes, halved
1/2 red onion, diced
1/3 cup (+ or -) EVOO (I used lemon-infused)
A few squirts of lemon and lime juice
A few shakes of salt and pepper to taste
Cilantro or other desired herb
Mix dressing and pour over salad fixings. Enjoy!
|If corn had models that all other corn hated for being so perfect and beautiful, this cob would be it.|