With the end of summer upon us, I wanted to share a simple corn recipe. This season here in N.Y, the fresh local tomatoes and corn have been spectacular, and soon will no longer be available. So don’t miss out!
4 ears of fresh corn
3 plum tomatoes sliced
1 avocado cut in 1/4 inch slices
2 tablespoons first cold pressed extra virgin olive oil
4 fresh basil leaves
2 teaspoons fresh lemon juice
Pinch of Himalayan salt
1-Bring a large pot of water to a rolling boil.
2-Drop the 4 ears of corn into the pot, cover and cook for 1 minute.
3- Remove corn and place in cold water.
4- Dry the corn with a paper towel then remove the kernels with a knife or corn peeler.
5- Place the corn in a large serving bowl.
6- Add the cut tomatoes and avocado slices
7- Sprinkle with torn basil leaves
8- Then add the fresh lemon juice, olive oil and a pinch of salt.
9- Toss and serve.