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2 ears of corn (I used red corn) 2 medium heirloom tomatoes, diced 1 small cucumber, diced half an avocado, diced 2 tbsp basil, chiffonaded half of a lemon, juiced 1 lime wedge, juiced 1/4 tsp chili flakes sea salt and pepper to taste 2 tbsp olive oil 2 tbsp pumpkin seeds, toasted Boil the 2 ears of corn in a pot of water until tender. Slice kernels off the cob into a large bowl (omit this step if you're corn is already cooked). Stir in the tomatoes, cucumber, avocado, and basil. Mix the lemon and lime juice into a smaller bowl. Add the chili flakes, salt, pepper, and olive oil. Stir well and drizzle over the corn and tomato salad. Sprinkle with pumpkin seeds and serve. Thanks again for your participation in Tomato Tuesday. Hopefully you signed this petition and are spreading the word about buying slave-free tomatoes from the right sources (Whole Foods, Trader Joe's, farmer's markets, CSAs). Happy Friday friends! |
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This salad came together because of two leftover ears of corn. The night before I boiled them before rubbing with butter, sprinkling with smoked paprika and a squeeze of lime. I didn't think the corn could taste much better until I whipped up this salad the next day.