Corn & Tomato Salad

Name: Corn & Tomato Salad
Ingredients: 1/2 cups Chopped Red Onion; 1 Tablespoon Olive Oil; 4 cups Kernels Cut From 4 Ears Of Corn; 2 cups Cherry Or Grape Tomatoes(1 Container); 1/4 cups Chopped Basil Leaves; 3 Tablespoons Red Or White Wine Vinegar; 1 whole Avocado, Chopped(optional); Salt And Pepper, to taste; 2 ounces, weight Goat Cheese Crumbled

9 ingredients

4 steps

Ingredients

1/2 cups Chopped Red Onion
1 Tablespoon Olive Oil
4 cups Kernels Cut From 4 Ears Of Corn
2 cups Cherry Or Grape Tomatoes(1 Container)
1/4 cups Chopped Basil Leaves
3 Tablespoons Red Or White Wine Vinegar
1 whole Avocado, Chopped(optional)
Salt And Pepper, to taste
2 ounces, weight Goat Cheese Crumbled

Directions

1

Cook onion in olive oil for 5-7 minutes. Add corn, cook and stir until tender, about 7 minutes.
2

Pour mixture into a serving bowl and stir in tomatoes, basil, vinegar, avocado and salt and pepper. Serve warm, cold or at room temperature.
3

Crumble the goat cheese over just before serving.
4

Note: I cut the stem off the corn cob, hold the cob upright on a rimmed cookie tray (otherwise the corn flies all over the counter), and cut the kernels off from top to bottom.