Saturday, July 24, 2010

Paula Deen's Avacado, corn and tomato "salsa"

Corn, Tomato and avacado salad

This is one of my famiy's favorite summer appetizer/snacks! It is so fresh and simple to make too!


1 pint of cherry of grape tomatoes (halved)
1 avacado (diced)
4 ears of fresh corn (cut off the cob)
1 medium red onion (diced)


1 Tabls. fresh lime juice
1 teasp. lime zest
2 Tabls. olive oil
1/4 cup fresh cilantro (cut up)
salt and pepper (to taste)

1. Boil corn until tender and crisp (I usually boil 10 minutes with lid off and then cover another 10 minutes.
 2. Mix all vegetables together in a glass dish. In a separate bowl combine all ingredients for the dressing and whisk together to combine all ing.
3. Add dressing to vegetables right before serving.

NOTE: you can add the corn while it is still hot and it will make the avacado kind of like a paste which I like a lot but you can also cool the corn and add once cool. Both ways are great! 

I serve this with tortilla chips but you can eat by itself too! :)

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