Nothing compares to the juiciness of local Ontario summer corn and tomatoes. Light, healthy and delicious, this colourful salad created by my friend Suzanne, is simple to prepare and makes an ideal side dish to celebrate summer's bounty of fresh garden produce. Served with hot juicy flank steak sandwiches on grilled ciabatta with arugula and a tangy Parmesan dressing on a wonderful Muskoka weekend, this lovely salad would also be perfect served with grilled chicken, shrimp or local Milford Bay Trout.
Suzanne's Corn, Tomato and Avocado Salad
Recipe courtesy of Martha Stewart
2 ears of corn, husk and silk removed with tip cut off
4 pints cherry, grape, or pear tomatoes, halved, or quartered if large
2 avocado, halved, pitted, peeled, and diced
4 scallions, thinly sliced
4 tbsp fresh lime juice
2 tbsp vegetable oil
Coarse salt and ground pepper
Stand each ear in a large wide bowl, and with a sharp knife, carefully slice downward to release the kernels, discarding the cobs. Add the tomatoes, avocado, scallions, lime juice, and oil to the bowl. Season with salt and pepper, and toss gently to combine.