Ingredients (Serves 4 as a side dish)

• 2 nice, fresh ears of corn, still wrapped in their husks (if they aren’t, wrap them in foil before roasting them) and with their silks attached
• 2 dozens cherry tomatoes(when I use bigger tomatoes, like Blush, I decrease this quantity)
• 1 ripe avocado
• 1 lemon cucumber
• Sea salt and freshly milled black pepper, to taste
• Chive blossom vinegar or sherry vinegar
• A few fresh basil leaves, chiffonade

Instructions

Roast corn in the oven at 450 F for 20 minutes (on a baking sheet). Let cool briefly, then remove the husks. Working on a shallow bowl or pyrex dish, use a knife to separate kernels and scrapings from the cob. (Save the empty cobs to make stock or broth.)

Cut cherry tomatoes in half lengthwise. If they are long, like the Blush, cut them crosswise into two or three pieces, depending on their size. Peel and dice lemon cucumber. Cut avocado into half, remove pit and dice pulp. Put all the ingredients in a bowl, add some vinegar, salt and pepper to taste and toss gently. Sprinkle basil on the salad and toss again. Serve and enjoy.

Go to the full post on insalata di mais con pomodori ciliegia, avocado e cetriolo limone / corn salad with cherry tomatoes, avocado and lemon cucumber