Avocado Corn Salad Print this recipe
This light, tasty, fresh salad originated from a dear friend, Heather Peske, who threw this recipe together on the fly last summer while visiting together in North Carolina. I love to eat this for lunch or dinner when produce is fresh right smack in the middle of the summer! So fresh, so great!

2 ripe avocadoes
2-3 ears of corn on the cob
approx. 2 t. Kosher salt
Fresh ground pepper

Boil the corn on the cob in water for 8-10 minutes. While the corn is cooking, slice the avocado lengthwise, separate, and remove pit. While still in the skin, slice the avocado meat into a grid. Spoon the cubed avocado out into a bowl. Remove the corn from the boiling water and cut the kernels off the cob. Combine the corn and the cubed avocado. Sprinkle with kosher salt and fresh ground pepper. Mix gently. Serve. Super simple, super fresh!