Fresh Corn Salad, the perfect Summer side dish.
Peel and cook the corn on the cob in boiling and salted water for 5-7 minutes. Remove from water and allow the corn to cool. When the corn is cool enough to handle, cut the corn off the cob.
In a large bowl combine the corn, tomatoes, cucumbers, red onion and one of the avocado chunks.
To make the dressing, combine the zest and juice of the lime with chopped cilantro, olive oil and salt and pepper to taste. Mix with a whisk. Add in the other avocado chunks to the dressing. Toss with a spoon. The avocado chunks will give the dressing a creamy texture.
Pour the dressing over the salad ingredients, and gently toss to combine.
Chill the salad for 1 hour before serving. Serve chilled and garnish with a few cilantro leaves.