photo by: Courtesy of Mother Earth News

Avocado Corn Salad

Despite its nagging demands for water and protection from pests, your backyard garden is your biggest resource all summer long. From salads and salsas, to main dishes and dessert, relish your backyard abundance.

Avocado Corn Salad

The flavors of Mexico combine to make this salad irresistible. Serve with a bowl of organic corn chips for dipping, or as a side dish for grilled fish or other meat. Yields 4 servings.

Ingredients:

2 large ears sweet corn

1 avocado, chopped

1⁄2 cup halved cherry or grape tomatoes

1⁄2 red onion, minced

1⁄2 jalapeño, seeded and minced

1⁄4 cup chopped cilantro

Juice of 1 lime

2 to 3 tablespoons extra-virgin olive oil

Sea salt

Black pepper

Directions:

Husk sweet corn and remove all strings. Wash off and dry thoroughly. In large bowl, hold corn vertically and cut away kernels.

Add avocado, tomatoes, onion, jalapeño and cilantro; mix well. Stir in lime juice and olive oil. Season with salt and pepper. Toss to coat well.

Refrigerate for 30 minutes before serving. Check flavor and adjust seasonings as needed.