Corn, Avocado, and Tomato Salad

Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

• 2 1/2 cups fresh corn kernels (from about 5 ears)
• 1 1/2 cups diced avocado (1/2-inch pieces)
• 1 pint cherry tomatoes, quartered
• 1/2 cup finely diced red onion

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
   
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
   
   To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
   
   To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.