Ingredients
The following ingredients have 4 Servings
- 3 cups raw corn kernels (about 4 large cobs)
- ½ cup tomato (chopped)
- 1/2 cup green onion (chopped)
- ¼ cup red onion (diced)
- 1 cup English cucumber (quartered and sliced)
- 1/4 cup cilantro (chopped)
- ¼ cup basil (chopped)
- 1 Tablespoon fresh mint (chopped)
- ½ cup radish (thinly sliced and quartered)
- 1 jalapeño (very thinly sliced (optional, adjust to heat preference))
- 1 avocado (ripe, diced)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic (minced)
- 2 Tbs basil (chiffonade )
- ½ teaspoon salt
- Fresh ground black pepper (to taste)
Instruction
- In a large bowl, add the corn, tomato, green onion, red onion, english cucumber, cilantro, basil, mint, radishes, and jalapeño. Stir to combine. Set aside.
- In a separate bowl, combine all ingredients for dressing except salt and pepper, whisk until blended. Taste, and adjust flavor with salt and pepper as needed.
- Pour dressing over the corn mixture, and use a spoon to toss.
- Add avocado and gently toss, so as not to mash.
- Taste, and adjust flavor as desired.
- Serve immediately.
