Simply Said… Veeda of White Lotus Cooks

Some of you know that I graduated college with a journalism degree. Well, Veeda was one of my classmates from college. I love seeing where we are all doing now that we’ve been out of school for a few years. Veeda’s blog, White Lotus Cooks will make you hungry. Veeda is amazing in the kitchen. And recently, she threw the cutest tea party baby shower for a friend. I wished I lived closer to Veeda so I could learn to cool like her. Until then, I’ll just keep stalking her blog. This is Veeda simply sharing with us a summer recipe…

{image by Brendan Bybee}

This salad using fresh corn and sweet cherry tomatoes is perfect for any outdoor get together. Fresh vegetables mingle with buttery bites of avocado. The zing of lime juice and cilantro give this dish an extra boost of flavor. In a pinch, canned corn can be substituted, but I prefer my corn fresh. It only takes minutes to cook, and it tastes bright like summer.

Summer Corn Salad with Lime and Avocado

4 ears of fresh corn, shucked (or 4 cups of canned corn)
1 cup cherry tomatoes, cut into quarters
3 medium avocadoes, cut into 1 inch pieces
¼ cup chopped cilantro
½ cup chopped red onion
½ cup fresh lime juice
¼ cup chopped cilantro
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

If using fresh corn, heat a large pot of salted water on high heat. When the water comes to a rolling boil, add the corn and cover with pot lid. Turn the heat off and let the corn cook in the simmering water for 8 minutes. Drain and cut corn kernels off the husk. Set aside.

In a large bowl, mix the cut corn, cherry tomatoes, avocadoes, cilantro and red onions. Gently stir in the lime juice, be careful not to mash up the avocado pieces. Season with salt and pepper and let the salad sit for about 10 minutes to absorb all the flavors.

» Tell me… What are some of your favorite summer salad recipes? I love salads with strawberries.