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Corn Salsa Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Use white or yellow fresh corn, each time it will be a little different.
1-2 ears fresh corn
olive oil
coarse or fine sea salt
2 tomatoes, chopped
1/2 onion, finely chopped
1 avocado, chopped
zest and juice of 1/2 lemon or 1 lime
1/4 -1/2 teaspoon fine sea salt
1/8 - 1/4 teaspoon cayenne or other chile powder
2 - 3 tablespoons snipped fresh cilantro
lots of fresh lettuce
crumbly type of cheese, such as feta or Mexican Goat Cheese Crumbles
Brush the corn with olive oil and sprinkle with salt. Roast over grill or in grill pan several minutes until kernels are just turning brown. Cool and scrape corn into a bowl. Add tomatoes, onion, avocado, zest and juice of the lime, salt, pepper and cilantro, tasting to get it just right. Tear up lots of fresh lettuce into a salad bowl and toss in the salsa and sprinkle with crumbly cheese!
Recipe created 1999-06-08.
