A few weeks ago, sweet corn was on sale for 19 cents an ear! I boiled it and sliced off the kernels, and mixed it with a chopped sweet white onion, two ripe Hass avocados, diced large, and squeezed half a lemon on it. A whisper of salt and just a chuckle of tarragon vinegar. Amazingly good and a fantastic idea to replace a boring egg or tuna salad for an early summer seudah shlishit. Can be made in up to a day in advance.
Today I must toot my horn,
To my melange of avocado and sweet corn,
It was a long winter with tons of rain,
And for months and months, canned corn was a drain,
But as the summer blooms it's with joy and bravado,
That I say my fresh corn is now perfect with avocado.
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