Confetti Corn Salad

Name: Confetti Corn Salad
Ingredients: 4 ears of corn, shucked; 1 pint cherry tomatoes, sliced in half; 2 cups fresh blueberries; 1 orange bell pepper, diced small; 1 avocado, diced small; 1/2 English cucumber, diced small; 1/2 large lemon, sliced for squeezing; 1 lime, sliced for squeezing; Splash of olive oil; Salt and pepper to taste

10 ingredients

2 steps

Ingredients

4 ears of corn, shucked
1 pint cherry tomatoes, sliced in half
2 cups fresh blueberries
1 orange bell pepper, diced small
1 avocado, diced small
1/2 English cucumber, diced small
1/2 large lemon, sliced for squeezing
1 lime, sliced for squeezing
Splash of olive oil
Salt and pepper to taste

Directions

1

Stand each ear of corn up in a large bowl and use a knife to cut the corn kernels off the cob. You can save the cobs to simmer in soup stock, or toss them out the back door to the chickens for an afternoon treat as I did.
2

In a medium size bowl, combine the raw corn kernels, tomatoes, blueberries, bell pepper, avocado and cucumber. Squeeze the lemon and lime over the mix and stir gently. Add a splash of olive oil and salt and pepper to taste. Stir again and serve.