|Can't get enough.....|
|So many tomatoes, so little time....sigh|
6 ears fresh corn, steamed 10 minutes, cooled
2 ripe avocados, diced
1/2 fresh lime
6 scallions, sliced
1 bell pepper (green or orange)
1/2 cucumber, peeled and diced
2 medium tomatoes, diced
1/2 cup cider vinegar
1/4 cup olive oil
3 cloves garlic, minced or run through a garlic press
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Prepare dressing: Mix vinegar, oil, garlic, salt and pepper in a small bowl. Let sit while you prepare the vegetables.
With a sharp knife, carefully cut the corn off the cob. If you have a bundt pan, stick the pointy end of the corn into the middle opening, then the pan will catch the falling kernels as you cut them and it makes the job easier.
Place corn kernels in a large bowl. Dice the avocado into a small bowl. Squeeze the half of lime over the avocado and stir gently, so all of it gets coated. Add avocado to corn in large bowl.
Add the scallion, cucumber, bell pepper and tomatoes. Pour dressing over and toss to coat.
Serve immediately, with large tortilla chips, or as a side salad.