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.
- 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
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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