I think most of us love corn on the cob. After a grill session with the family on Sunday, we had 4 ears of leftover corn on the cob. I also had some random veggies in the fridge, so I decided to combine them all and make a wonderful fresh corn salad.
4 ears of corn, grilled, and cut from the cob
1 tbsp. olive oil
2 garlic clove, minced
2 bunch green onions, green portions only, thinly sliced
Salt and freshly ground pepper
1 pint halved cherry or grape tomatoes
1 red bell pepper, chopped
1 avocado, diced
Juice of 1 lemon, more to taste if needed
3 tbsp. finely chopped parsley
Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
In another bowl, combine the tomatoes, bell peppers, onions, garlic, the 1 Tbs. oil, salt and pepper and toss gently to mix. Add the corn, the lemon juice, avocado and parsley to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lemon juice. Serve at room temperature.