This is a wonderful summer time salad made with fresh ingredients, having the brilliant flavors and colors of summer. This salad needs no dressing, and little if any salt and pepper. It travels well and leftovers keep well in the refrigerator – even the avocado doesn’t turn brown as fast. It’s tasty when the corn is still warm but can easily be served chilled. This is a family favorite that many people request me to bring for family potlucks and picnics
Ingredients
2 large or 3 medium ears of fresh sweet corn
1/2 Can Black beans rinsed and drained
2 to 3 tablespoons chopped cilantro leaves – we add lots more!
1/3 cup cubed feta cheese
1/3 cup minced onion
1 Cup Cherry Tomatoes cut in half
1 Firm Ripe Avocado cubed
Directions
Remove the husk and silk from 2 big or 3 medium ears of sweet corn.
Grill the ears on a BBQ over a medium high heat turning the ears to achieve a nice even browning (This can be done up to a couple of days ahead of time)
Cut the kernels off the cob using a sharp knife
Add black beans, cilantro, avocado, tomatoes, onion feta cheese and gently toss.
For Taste Sake
For the onion use: Torpedo Onion, Green Onion, or Shallot.
A damp paper towel, rubbed along the corn’s kernels helps remove the silk.
Cut the kernels from the cob using the sharpest, thinnest fillet/boning knife you have – a dull knife will pop the kernels and give you mush.
It’s easiest to cut the kernels off, cutting from the tip of the cob downward to the stem.
A tea towel laid down under the stem will keep kernels from flying all over the kitchen when cut, a shallow rectangular baking dish, or a small inverted bowl placed in a larger bowl will also contain the kernels as they are cut.
When traveling I leave cutting and mixing the avocado, tomatoes, and maybe the Feta (if it’s in brick form) until I arrive at my destination.
