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