Scour your farmers' market for the freshest corn and tomatoes you can find – ripe Southern produce is the key to this oh-so-simple salad recipe. Serve it with any grilled or barbecued meat as a lighter option, or top this Corn, Tomato & Avocado Salad with some chicken, feta cheese, and cilantro to turn it into a main dish.
4-5 ears fresh corn, husked with silks removed
2 heirloom tomatoes
2 ripe avocados
1 tablespoon honey
1 lime, juiced
How to Make It
Boil corn until just tender, making sure not to over-cook kernels. When cool, slice kernels off cob, running a knife down the cob to scrape off any loose pieces and "corn milk." Place into a large mixing bowl.
Slice tomatoes into wedges, and cube avocados. Place in mixing bowl with corn. In a smaller bowl, whisk together honey and lime juice until incorporated. Sweeten further, if desired. Toss all ingredients with dressing gently with a spatula until completely combined. Cover and chill until ready to serve.