This salad just tastes like summer! It is bright and fresh, with the corn giving it crunch complemented by the creaminess of the avocado. I love corn on the cob with a brush of sweet butter, but this has me even more excited about the season! Click on the picture above for the how-to video! (Adapted from a recipe by Melissa Clark)
Kernels of corn cut from 3 freshly-pulled ears (use frozen extra-sweet corn when fresh isn't available, about 1 1/2-2 cups)
2 Tablespoons freshly-squeezed lime juice
2 cloves of garlic, finely chopped
1 teaspoon kosher salt (differs from the video, but it does need a whole teaspoon!)
1/8 teaspoon freshly ground black pepper
Big pinch of ground chipotle pepper (more if you like things spicier!)
1/2 cup extra-virgin olive oil
1 large tomato, seeded and diced
2 ripe avocados, diced
2 scallions, halved and thinly sliced
1/4 cup chopped fresh cilantro
Bring a medium saucepan of water to a boil and drop in the corn. Cook about one minute, then drain.
In a large bowl, whisk together the lime juice, garlic, salt, black pepper, and chipotle pepper. Whisk in the oil.
Add the corn, tomato, avocados, scallions, and cilantro and toss well to coat. Serve.