This has to be one of my favorite side dishes. It pairs beautifully with grilled meats and fish, on tacos and burritos, on bruschetta, on top of arugula as a salad, as well as scooped up by plain old tortilla chips. Light and refreshing, this is a perfect summer dish, but truth be told, I eat this year round.
- 4 ears of corn, husked
- 4 ripe avocados, cut into cubes
- 2 cups grape tomatoes, halved
- 2 scallions, thinly sliced
- juice of 2 lemons
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper
Preheat oven to 400 degrees.
Season corn with olive oil, salt, and pepper, and wrap individually in foil. Bake in oven for about 30 minutes. Allow to cool slightly and then cut the kernels off the cob into a large bowl. Add the tomatoes, avocado, and scallions and toss gently to combine. In a small jar, combine the oil, lemon juice, and salt and pepper and cover and shake vigorously until combined. Add the vinaigrette to the salad and toss gently. Serve room temperature.