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Recipe courtesy of Tony Polito, Cooking with Tony

Corn Salad

yields 4 servings - level Easy
prep time 20 minutes

Ingredients

  • 2 ears of fresh corn
  • ½ small red onion (minced and soak in lime juice for 5 minutes)
  • 1 fresh vine tomato, chopped
  • 6 sweet cherry tomatoes, sliced in half
  • 1/3 cup of Queso Fresco cheese (crumbs just like feta cheese with much less salt)
  • 1 avocado, slice & cut into small chunks
  • 2 Tbsp. California Olive Ranch extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Boil corn for 4 to 6 minutes, cool under cold water and remove corn from ear.
  2. Drain onion from lime juice.
  3. Place in bowl and combine next six ingredients. Toss well and serve.