Cilantro Olive Oil Corn Salad

Posted by in Recipes on Sep 19, 2012 . .
  • 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. Olive Cart Cilantro 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.

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

For a little spice try adding a tablespoon of Olive Cart Jalapeno or Chipotle Olive Oil, For a real kick drizzle a little Olive Cart Citrus Habenero Oil.

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