Corn Salad with Tomatoes, Avocado and Cilantro

For BF and her family for having us over...

I have this long standing joke with a friend of mine - she comes to my house often, but I have NEVER been to her house. When we talk, she'll talk about her house and then say, "Oh but you don't know what that is about because you've never been there." And I'll respond, "That's right. And I never will." We kept it up for a year or so, but FINALLY, one weekend, I got an offer that I could not refuse. FB said, "Come over. We'll grill some food and our kids can swim." Who turns that down? She promised to provide delicious grilled chicken and shrimp and I was to bring the Spice rubbed chicken and whatever salad I felt like making. I made the Caprese Panzanella and decided to try a new corn salad as I had some cilantro and a perfectly ripe avocado. It was a perfect side to our shrimp and chicken and was simple to throw together.

Corn Salad with Tomatoes, Avocado and Cilantro
Serves 6

1 lb of frozen corn kernels (of course you can use fresh corn)
2 tablespoons olive oil
1/2 cup red onion, chopped fine
1 ripe avocado, diced
1 cup cherry tomatoes, cut in half
1/4 cup cilantro, chopped

2 tablespoons lime juice (about one whole lime)
3 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon cayenne (or less if you want it less spicy)
1/2 teaspoon salt

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil and corn kernels. Saute until the corn is all heated through and tender. Set aside to cool. In a large bowl add chopped onion, avocado, cherry tomatoes and cilantro. Toss together and add corn once it has cooled.

In a small bowl, whisk together lime juice, olive oil, cumin, cayenne and salt. Pour over salad.

Serve at room temperature.

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