A summer salad served with anything grilled or as a fresh side dish. For some heat, add chopped jalapeño. If you do not have basil, use a mix of herbs. Some grilled green onions is great, also.
cutting the kernels off of corn
Serves 6-8
6 ears organic sweet corn
2 pints (910 g) organic cherry tomatoes, cut in half
2 organic avocados, cut into cubes
1/2 cup (100 g) chopped basil
1/4 cup (60 ml) each: olive oil and organic apple cider vinegar
ground black pepper to taste
(optionals: jalapeños, grilled green onions)
1. Fill a large pot with a lid with 1-inch (2.55 cm) of water.
2. Bring to a boil over high heat.
3. Prepare an ice water bath. Set aside.
4. When the water is boiling, add the ears of corn (Break them in half if you need to.)
5. Cover and reduce the heat to medium.
6. Steam for 6 minutes.
7. Remove the pot from the heat. Use tongs, put the corn into the ice water until cool, 3-4 minutes.
8. When the corn is cool enough to handle, use a sharp knife to cut the kernels lengthwise.
9. In a salad bowl, put in the corn kernels, tomatoes, avocado, (jalapeños), and basil or mix herbs.
10. Add the oil and vinegar. Stir to coat.
11. Season with black pepper to taste (and grilled green onions).
cutting the kernels off of corn
-modified Salad Days
