This has been a staple all summer. When the corn and tomatoes so good this time of year, it seems a natural. I just made another batch, doubling the recipe, so My Daughter, who is visiting, can take some back to Manhattan with her.
-2 cups fresh cooked corn
-1 pint cherry tomatoes, halved (or just regular tomatoes, chopped)
-1/2 cup finely diced red onion
-2 tablespoons olive oil
-1/2 teaspoon grated lime zest
-1 tablespoon fresh lime juice
-1/4 cup chopped cilantro
-1/4 teaspoon salt
-1/4 teaspoon pepper
To Make: Combine the corn, avocado, tomatoes and onions in large bowl Mix together the dressing ingredients in another bowl, pour over salad and gently toss to mix. Prepare a bit of ahead of time to allow flavors t meld.