Tomato, Corn, and Avocado Salad

Many thanks to my friend Amy (and Martha Stewart) for sharing this delicious recipe.  The abundance of fresh vegetables this time of year some what makes up for the 100 degree weather we've been experiencing!

1 ear corn (husk and silk removed; tip cut off)

2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)

1 avocado, halved, pitted, peeled, and diced

2 scallions, thinly sliced

2 tablespoons fresh lime juice

1 tablespoon vegetable oil, such as safflower

Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Prep time:  10 minutes

This is a new favorite summer salad.  You can also add a sprinkle of feta cheese.