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Author Notes: Every Fourth of July, we head up to my sister's in-laws home in York Harbor, Maine. A neighbor brought a similar salad to this one for a BBQ. He used herbs from his garden, including lovage, although I've left it out as it's a little difficult for most people to find, and I've add a few more veggies from my CSA box. But really, the thing that sets this recipe apart from the others is the contrast of the avocado and thyme. I would never in a million years have guessed that these two would be such good friends. But it works. —CheapBeets
Serves 4 as a side salad
- 6 ears of corn
- 1 bunch radishes, sliced thin
- 2 shallots, sliced thin
- 1/2 Cucumber, sliced thin
- 1 pint cherry tomatoes, halved
- 1 lime
- 2 teaspoons fresh thyme
- 1 tablespoon olive oil
- 1 pinch kosher salt
- 1 avocado, diced
- In large bowl, toss together the corn, radish, shallots, cucumber and tomatoes. Add the salt, thyme, juice of the fresh lime and olive oil. Toss gingerly. Add the avocado -- the hope is to avoid making the avocado a mushy mess on top of of all these wonderful fresh veggies. Enjoy!
- This recipe was entered in the contest for Your Best Corn off the Cob