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.