Fresh Corn Salad

2 tomatoes, cored and cut into ½ inch pieces

Salt and Pepper

2 scallions, sliced thin

1½ T. white wine vinegar

5 ears corn, kernels cut from cops

1 avocado, cut into bit-size pieces

¼ cup finely minced fresh parsley

Directions:  Toss tomatoes and ½ tsp. salt in a bowl.  Transfer to a colander and set 

over bowl and let drain for 30 minutes.

Combine scallions, vinegar, ¾ tsp. salt, and ½ tsp. pepper in a large bowl.  Slowly 

whisk in1½ T. oil. 

Meanwhile, heat remaining 1 T. oil in 12” nonstick skillet over medium-high heat 

until shimmering.  Add corn and cook, stirring occasionally, until spotty brown, 5 to 

7 minutes.  Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room 

temperature, about 20 minutes.

Stir in drained tomatoes, avocado, and fresh parsley.  Let sit until flavors meld, about 

30 minutes.  Season with salt and pepper to taste.  Serve.

Salad can be refrigerated for up to two days.

Comment:  Good for summer cookouts.