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Corn Salad with Avocado, Red Onion and Tomatoes
July 29th, 2008
A very simple Summer salad, great for bringing to BBQs.
4 ears of corn
2 avocados
1 red onion
1/2 pint of cherry tomatoes
1 tsp Sriracha chili sauce (for a hint of spice, you can leave out if preferred)
2 tbsp parsley or cilantro
2 tbsp lemon juice
1 tsp salt
Cut the green ends off the ears of corn. Bring a pot of water to a rolling boil and drop the corn ears into the water. Boil the corn for 5 minutes then remove and let cool on a paper towel. While the corn is cooling, cut the cherry tomatoes in half, finely slice the red onion and then slice in half again, score and chop the avocado and the parsley.
Hold each ear of corn upright and slice the kernels off into a bowl with a sharp knife. Toss the corn with the avocado, tomato, red onion, parsley, lemon juice, and sriracha sauce. Season with salt to taste and enjoy!
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