I love fresh corn. Wait let me restate that, we, as a Blankenship unit, love fresh corn. So when the grocery ad comes out saying corn is 3, 4, or even better 5 cobs for a dollar, we load up our cart. We like the white, the yellow, the sweet….all of it! We don’t discriminate as long as it comes on a cob.
My grocery store is wonderful and provides me with a big garbage to shuck my corn in before I buy it That is if I am so lucky as to be able to grocery cart without multiple little hands running up and down the isles knocking things down, tripling my grocery budget every minute I spend in the store.
By the way, did you know one of the best ways to shuck one of those babies is to pull a thick strand down then bust off that little handle on the end? A wonderful lady at the grocery store was so kind as to teach me that trick when I was peeling it at the grocery store. Okay, maybe she taught me more for the sake of not having to wait to stand over the big garbage to shuck her corn. But I still found it wonderfully sweet.
If you are so lucky as to have extra corn on the cob lying around your home, give this Fresh Corn Salad a try. It makes for a wonderful dip or even a fresh and healthy lunch.
Fresh Corn Salad
- Fresh Corn Salad
- 4 ears fresh corn cooked and cut off cob
- 2 pieces Roma tomatoes diced into small
- 1 pieces red pepper diced into small
- 1 in can black beans black eyed peas are also delicious this salad, drained and rinsed
- 1/4 cup cilantro roughly chopped
- 2-3 cloves garlic minced
- 1 avocado diced into small squares
- 1 tablespoons to 2 olive oil
- juice of 1 lime
- salt and pepper to taste
Toss first 6 ingredients in a bowl.
Add avocado, olive oil, lime juice, salt and pepper and toss lightly.
Serve with chips,on tortillas, or just plain.