Corn Salad

Summer is here, and in East County that means delicious Brentwood corn. On the cob slathered in butter, baked into breads and puddings or starring as the main event in their own salads, corn is as versatile as it is delicious. Below is an easy, healthy recipe, guaranteed to be a crowd pleaser.

3 cups raw corn (about 4 ears)

1 red onion, cut into small dice

1 green bell pepper, cut into small dice

1 large avocado, diced

1 red bell pepper, diced

Handful fresh cilantro, finely chopped

2 to 3 tablespoons extra-virgin olive oil

Juice of 1 lime

Kosher salt and freshly ground black pepper

1. Shave the corn off the cob and place in a bowl. Add the onions, bell peppers, and cilantro and mix.

2. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed. Add avocado just before serving. Serves 4.

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