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
1-2 avocados
Cherry tomatoes, halved
1/2 red onion, diced
Dressing:
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!
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| If corn had models that all other corn hated for being so perfect and beautiful, this cob would be it. |
This looks like the perfect summer salad! Do you know about the trick of using a bundt pan to cut corn off the cob? The center hole holds your cob for you and the pan catches all the corn as you cut! And the feta? Sounds to me like a requirement vs. optional.
ReplyDeleteThat looks delicious!
ReplyDeleteThat looks like a yummy summer salad!
ReplyDelete