This recipe was given to me by a friend that brought it to a potluck supper. And it was a hit. It is unusual, healthy, and delicious! Measurements of ingredients may be changed according to your needs or taste. This will keep for several days in the fridge.
Cut kernels off 3 uncooked ears of sweet corn. Dice 1/2 red onion. Dice 2 large tomatoes. Dice 1 avocado, ripe, but still firm. Combine these 4 ingredients in a large bowl. Add 1/3 cup olive oil, 1/2 cup lime or lemon juice, and salt and pepper to taste. Chill and serve.
Note: You may use Canola oil in place of olive oil.
Helpful tip: Use an electric knife to cut the kernels off the corn cob. Just stand it up in a small cake pan, and hold the top. Cut from top to bottom, rotate and repeat around.
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