Makes 4 servings.
This is an all year-round, nutritious, and colorful salad or side dish.
In the summer, I use fresh corn on the cob without cooking it. In the winter, I use frozen corn, thawed.
INGREDIENTS:
4 ears corn, or 14.4 ounces frozen corn, thawed
1 bell pepper, seeded, cubed
3 scallions, including the green parts, thinly sliced
1 avocado not overly ripe, peeled, stoned, cut into large cubes
1 pint cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
3 -4 tablespoons lime juice
½ cup loosely packed cilantro leaves
Kosher salt
Freshly ground black pepper
PREPARATION:
Shuck the corn into a large bowl. You do that by running a knife down the length of each corn.
Add the rest of the ingredients and season to taste with lime juice, salt and pepper.
