I just can't write more about my favorite time of the year also coincides with when the freshest locally grown produce is available. Last night I made a salad that I found in the Everyday Food magazine, with my own twists.
Corn, Avocado and Tomato Salad
2 ears corn, shucked and kernels removed
2 avocados, diced
4 roma tomatoes, diced
1 jalapeno pepper, minced
4 green onions, sliced thinly on diagonal
1/4 cup cilantro, minced
4 TBS fresh lime juice
2 TBS vegetable oil
salt and freshly ground pepper to taste
Combine all ingredients and serve.
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