Corn & Tomato Salad

1. 1

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

2. 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. 3

   Crumble the goat cheese over just before serving.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.