Ingredients
6 ears fresh corn (if you can find it, I prefer the white varieties for this dish)
2 pints heirloom cherry tomatoes (mixed colors makes for a pretty salad and the different tastes of the tomatoes comes through).
2 avocados
Juice of two lemons
1/4-1/2 tsp. Sea Salt
1/4 cup Extra virgin olive oil (and if you have some excellent olive on hand this is the time to use it)
Preparation
Husk and clean the corn.
Heat about one inch of water of the stove to boiling. Place three of the ears in for three minutes and remove and put aside. The heat will finish the cooking and the corn will still be crunchy. Repeat with the other three ears. Let rest until they are comfortable to handle.
Cut the tomatoes in half and place in the serving bowl. Sprinkle 1/4 tsp in salt and gently stir. (I do this in two parts to better distribute the salt). Put aside.
Remove the corn from the husks and place in bowl.
When ready to serve cut avocados into chunks and gently distribute.
Mix lemon juice and olive oil, gently mix in. Taste, add salt if needed. (I prefer to let guests guide themselves on this.)
Will serve four as a main side side dish.
