GRILLED CORN & TOMATO SALAD
INGREDIENTS
2 ears of corn, husks and silks removed
1 firm avocado, pitted, peeled and diced
1 cucumber, peeled, seeded and diced
2 green onions, finely diced
1 tablespoon parsley, minced
4 large tomatoes
1/2 lemon
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
½ teaspoon black pepper
DIRECTIONS
Rub corn with butter or olive oil and your favorite grill seasoning. Heat grill or grill pan to high and grill corn on all sides until charred. Allow to cool and stand corn up on a plate. Run a knife down the sides of the cob to remove the kernels. Place in a large bowl with all remaining ingredients except the tomatoes and stir to combine. Slice off the tops of the tomatoes. Remove the seeds and cut out the pulp. Discard seeds and chop pulp into a fine mince. Stir the pulp into the corn mixture. Spoon the mixture into the hollowed tomatoes. Chill for 30 minutes and serve.
Recipe by Christine Gardner
FRESH Ideas with Christine Gardner can be seen every Tuesday at 5p.m. on KYTX-CBS19 and again on tylerpaper.com. Visit the video gallery of all FRESH Ideas videos on Facebook at Christine Gardner Tyler Paper Food.
Christine Gardner
Food Editor
Tyler Morning Telegraph
903-596-6247
http://tylerpaper.com/section/FEATURES06
Facebook: Christine Gardner Tyler Paper Food
Twitter: TylerFlavor
