3 ears fresh sweet corn, husked and cleaned (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
juice of 1/2 lime
1 tablespoon fresh basil, chopped
1/2 teaspoon sea salt
freshly ground pepper, to taste
1. Combine all ingredients in a large bowl.
2. Serve immediately or allow to marinate.
This salad is even better the next day! Serve as a side, with tortilla chips, or as a topping for tacos.
Source of recipe: What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!