I was intrigued and drawn to this recipe when I read it. My daughter had brought it over to us and it was as delicious as it was intriguing. I had never had raw sweet corn. It is a great summer salad and when the cherry tomatoes ripen on the vine, it is a perfect time to raid the garden for most of the other ingredients. Unfortunately, in Minnesota at least, we do not have avocados and limes in our garden, but other than that it is ready to go.
1 ear of fresh sweet corn (uncooked)
2 cups cherry tomatoes (1 box at the store)
1 ripe avocado
2 Tbs. lime juice (or 1/2 fresh lime squeezed)
1 Tbs. olive oil
1/2 tsp. granulated garlic (or mince fresh garlic to taste)
2 Tbs. chopped green onion
Ground pepper and a sprinkle of coarse salt
Cut sweet corn from the uncooked ear of corn and add to the medium sized bowl. Peel avocado and cut into pieces and add to bowl. Cut cherry tomatoes into half or quarters and add to mix. Chop onions and put into salsa mix. Mix olive oil, lime juice and spices and toss salad in bowl. Cover and chill before serving.