With the temperature making us all believe that it is still summer, today I am sharing a late summer salad I recently made on a whim that was too good not to share.
Ingredients:
- a box of cherry tomatoes
- between 4-6 ears of corn
- feta cheese
- 1-2 avocado
cut the cherry tomatoes
Boil the corn for about 7 minutes, then place in a ice bath until cool. This will ensure that the corn is cooked, but still has a fresh crunch. {The cooling stops the corn from continuing to cook while on the cob.}
Using this tool, that will cut {pun intended!} down on time, cut the corn off the cob, adding to the tomatoes, breaking it apart with your hands.
Add feta cheese to taste and garnish with avocado.
Enjoy!
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