Author Notes
This salad was made by accident - adding what was around the house into a big bowl. End result was delicious! —ChezUs
Ingredients
-
4
ears white corn
-
drizzle olive oil
-
1
pint cherry tomatoes
-
1/4
of a red onion, diced
-
cilantro, handful, minced
-
1
avocado, medium dice
-
1
lemon, juiced
-
drizzle of high quality olive oil
-
2 teaspoons
cumin seeds, lightly toasted
-
kosher salt, to taste
Directions
-
Heat your BBQ grill. Lightly coat the corn with some olive oil, grill, just until there are slight grill marks. Let cool.
-
While the corn is grilling, let the onion sit in an icy bowl of water, to remove the bitterness, for at least 30 minutes; drain.
-
Toss cherry tomatoes into a serving bowl. I used really tiny ones, if you cannot find really tiny ones, cut them in half.
-
Add the onion and the cilantro.
-
Carefully, slice the corn kernels off of the ears of corn, add to the bowl.
-
In a small jar or bowl, mix olive oil, lemon juice and cumin. Drizzle over the corn mixture. Add the avocado.
-
Season with salt. Toss.
-
Serve. Eat.
See what other Food52ers are saying.