Simple Summer Corn Salad (slimmed down version)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, simple summer corn salad (slimmed down version). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simple Summer Corn Salad (slimmed down version) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Simple Summer Corn Salad (slimmed down version) is something that I have loved my entire life.

Remove husks from corn, clean and cook (on grill is the best). When cool enough to handle remove corn kernels and dump in a bowl. Slice tomatoes in half lengthwise and add to bowl. Slice avocado in half and remove pit.

To get started with this recipe, we must first prepare a few components. You can cook simple summer corn salad (slimmed down version) using 5 ingredients and 5 steps. Here is how you can achieve it.

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The ingredients needed to make Simple Summer Corn Salad (slimmed down version):
  1. Make ready 1 5-6 fresh ears of corn
  2. Get 1 pints cherry or grape tomatoes
  3. Prepare 1 avocado…depending on size mine were small so I used 2
  4. Make ready 2 limes..zest and juice
  5. Take 1 salt and pepper to taste

Add the shallots, tomatoes, basil, and feta. In a smaller bowl, whisk together the vinegar, olive oil, salt and pepper. Toss corn with tomatoes, cucumber, avocado, onion, basil, and mint. In a small bowl, whisk together cider vinegar, red wine vinegar, olive oil, salt, and pepper.

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Steps to make Simple Summer Corn Salad (slimmed down version):
  1. Remove husks from corn, clean and cook (on grill is the best). When cool enough to handle remove corn kernels and dump in a bowl. Simple Summer Corn Salad (slimmed down version)1. Slice tomatoes in half lengthwise and add to bowl.
  2. Slice avocado in half and remove pit. Cube avocado and add to bowl.
  3. Add grated lime zest then squeeze in lime juice.
  4. Season with salt and pepper to taste. Stir. Transfer to serving dish and enjoy warm, room temperature or chilled.

Toss corn with tomatoes, cucumber, avocado, onion, basil, and mint. In a small bowl, whisk together cider vinegar, red wine vinegar, olive oil, salt, and pepper. Pour dressing over salad and toss to combine. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.

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