Dani Kates' Corn Salad
This is a wonderful complement to seafood, chicken or pork. It's a perfect recipe for summer parties, especially with fresh corn from the garden.
Ingredients
- 6 ears corn cooked, taken off cobb
- 1 pint baby heirloom tomatoes cut in half
- 2 avocados cut into 1 inch pieces
- 1/2 cup feta cheese
- 2 T chopped basil
- 2 T chopped mint
- 1/2 cup balsamic vinaigrette or champagne vinaigrette
- Salt and pepper to taste
Instructions
- In a large pot, bring at least 6 cups of water to a boil.
- Place corn in pot and boil about 10 minutes, or until tender.
- Remove corn from pot to cool slightly.
- When cool enough to handle, cut kernels from the corn cob with sharp knife.
- Place cut corn in serving bowl along with the remaining 5 ingredients and toss with vinaigrette.
- Add salt and pepper to taste.
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