- 2 ears of fresh corn
- ½ small red onion (minced and soak in lime juice for 5 minutes)
- 1 fresh vine tomato, chopped
- 6 sweet cherry tomatoes, sliced in half
- 1/3 cup of Queso Fresco cheese (crumbs just like feta cheese with much less salt)
- 1 avocado, slice & cut into small chunks
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- Salt and pepper to taste
Boil corn for 4 to 6 minutes, cool under cold water and remove corn from ear.
Drain onion from lime juice.
Place in bowl and combine next six ingredients. Toss well and serve.
Chef's Note: This recipe can be quickly turned into a delicious soup. Cook ingredients with the exception of the avocado for 15 to 20 minutes and blend with avocado. You will scream for more!
Recipe courtesy of Tony Polito, Cooking with Tony