The BEST Corn, Tomato, and Avocado Salad

This is seriously one of the best salads that I have ever had, and it's so simple you will want to make it all of the time. I made it a lot this summer when corn was in rich supply at the Farmers Markets, but if you can find fresh corn on the cob at your grocery store, go for it. The reason that the corn has to be fresh is that you use it raw, so you want the best quality possible.

It's fantastic for a picnic or potluck, because all of the lime juice in the dressing keeps everything fresh and crisp. It actually gets better as it sits, so make it 4 hours or so before you actually want to eat it. That doesn't mean you can't sneak in a bowl or two right when it's done - I always do.

Make the dressing a little saltier than you think - the flavors will blend nicely once the salad is tossed together.

The original recipe calls for diced mozzarella - I just use the small mozzarella balls callled bocconcini or ovolini, which saves some time cutting up time and looks nice next to the tomatoes.

Removing kernels from corn is really easy - just stand up the cob in a wide-ish bowl, and run a sharp knife in a straight line along the edge, going top to bottom, to loosen the kernels. Don't worry if they come off in clumps - those are easy to separate with your hands or with a spoon when mixing.

From the Food Network.

Corn, Tomato and Avocado Salad

Dressing:

• 1 1/2 C. packed fresh cilantro
• 1/2 C. extra-virgin olive oil
• 1 t. finely grated lime zest (from 1-2 limes)
• 2 T. fresh lime juices (about 3 limes)
• 2 t. Kosher Salt
• pepper, to taste

Salad:

• 4 ears corn, kernels removed
• 1 1/2 lb. grape or cherry tomatoes, halved
• 1 lb. mozzarella diced or mozzarella balls
• 2 medium avocados, diced

Combine the dressing ingredients in a blender, process until smooth

Combine the salad ingredients in a large bowl and toss with the dressing

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

My Little Friend

Don't accuse me of personifying my new kitchen tool all on my own. Kuhn Rikon, the company that makes the "Corn Zipper", actually thought to put a face on it! You are probably thinking, no, it's just the way it's made that makes it look like a face.

I give you instruction #1, straight from the package:
- "Hold with the smile facing toward you"

Those wacky Swiss!

So, not to be one to buck the system, I gave him a name "Colonel Zippy" (get it?)

You would be wise not to be fooled by the Colonel's passive smile and innocent eyes. He has razor-sharp teeth behind his head that rip through corn cobs like butter. Strip, strip, strip goes Zippy on the cob, and rows of perfect kernels fall into the bowl. Sooooo much easier, and safer, than using a knife.

I cooked 4 ears of the summer's first white corn last night, let it cool, then with the help of my new friend, zipped it into the bowl for a quick corn & tomato salad. I was actually kind of sad that I didn't have more corn to strip - it was so much fun! I felt like Sweeny Todd, when he gets reunited with his shaving tools after years of exile:

These are my friends,
See how they glisten.
See this one shine,
How he smiles in the light,
My friends,
My faithful friends...

Speak to me, friend.
Whisper, I'll listen.
I know, I know
You've been locked out of sight
All these years!
Like me, my friend!
Well, I've come home
To find you waiting!
Home,
And we're together...
And we'll do wonders...
Won't we...?

I also bought a mandoline from the same company. Looking forward to testing it out on some shaved asparagus salad or fennel. I know I am in trouble because the products are available at my grocery store, Mollie Stone's - any wonder that I can't get out of there for less than $100?

Welcome home, my friend. We'll do wonders, indeed!