Prep Time: 10 Minutes
Serves 4
1 ear of corn (husk and silk removed)
1 pint cherry, grape or pear tomatoes, halved or quartered if large
1 avacado, halved, pitted, peeled and diced
2 scallions, thinly sliced
2 tbsp fresh lime juice
1 tbsp olive oil
sea salt and fresh ground pepper to taster
Stand ear in large bowl, and with a sharp knife, carefully slice downward to release kernels. Discard cob. Add the rest of the ingredients to the bowl and toss gently to combine.
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1 comment:
i think next year i am going to do a bunch of your creamed corn and freeze it. also i would like to add that within the next month or two you should for sure post your recipe for pumpkin pie.
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