The first salad is one I tried and enjoyed immensely, BUT it is unusual. Best to serve it when you have guests with a wider palate who like new experiences. It also needs VERY fresh corn on the cob to start with, so use it as a seasonal offering when local corn hits the market. The other recipes are totally untested so be sure and let me know what you think if you try them. These recipes are being worked into my menus over the next 3-4 weeks so I will update with comments (or remove if a disaster) as I go along.
(Note - I apologize for the odd spacing in the ingredients section. There is no tab feature to line them up in blogger and when I copy and paste from a word doc today, it just isn't working properly.)
Aida's Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine
Serves: 8 servings