Corn, Tomato, Avocado

Ingredients

·         2 tablespoons olive oil

·         1 tablespoon fresh lime juice

·         1/4 cup chopped cilantro

·         1/4 teaspoon salt

·         1/4 teaspoon freshly ground pepper

·         2 1/2 cups fresh corn kernels (from about 5 ears)

·         1 1/2 cups diced avocado (1/2-inch pieces)

·         1 pint cherry tomatoes, quartered

·         1/2 cup finely diced red onion

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Instructions

1.      In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2.      Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.