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Corn Salad

Recipe Date:
July 29, 2016
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Suggested wine pairing: RRV Pinot Noir
Ingredients
  • 6 ears of corn, boiled (10 minutes) & cooled. Kernels cut from the cob
  • 1 pint of cherry tomatoes, halved (or use one pound or so of larger tomatoes diced)
  • 1 avocado pitted, peeled & diced.
Directions

INSTRUCTIONS:

Mix All Ingredients in a large bowl

DRESSING:

Juice from 1 large lemon
One finely diced shallot
Salt & pepper
Mix above and add 1/2 cup Olive Oil in a steady stream while stirring with a fork. An emulsion will form. Pour dressing over corn & serve--or wait to eat after flavors have melded together at room temperature.