Corn Salad

Corn Salad

2 cups cooked corn (frozen or fresh)
1 avocado cut into 1/2" cubes
1 pt cherry tomatoes, halved
1/2 cup finely diced red onions

Dressing:

2 T olive oil
1/2 tsp grated lime zest
1 Tbsp fresh lime juice
2 Tbsps chopped cilantro
1/4 tsp salt
1/4 tsp pepper

Combine corn, avocado, tomatoes and onion in large bowl. Mix dressing and pour over.

source: adapted from gardenweb cooking forum

My note: this is delicious! I had two ears of corn and supplemented that with some frozen corn. I just blanched them in boiling water for a minute or two. I think you could use chopped flat-leaf parsley if you don't care for cilantro - or skip it entirely. I used a light olive oil.