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See also Article: Summer Salads III

• 6 ears of corn
• 8 -10 plum tomatoes, halved lengthwise
• 3 ripe avocados, chopped
• 1 small to medium red onion, chopped
• 1 large handful chopped parsley or cilantro
• Salt and pepper to taste
• 4 teaspoons lemon juice plus extra as needed
• 4 tablespoons olive oil

Husk the corn, brush it with olive oil and place it on the grill. Turn it every minute or so until each side browns until completely grilled. Meanwhile, place the halved tomatoes on the grill, skin side up. Flip them when the first side is seared. Grill the other side until the skin blisters. Remove them from the grill, remove the skins, and chop them. Allow the corn to cool somewhat and then slice the kernels from the husks with a large knife. Remove the flesh and pit from the avocados and finely chop them. Combine the corn, tomatoes, avocado, onion, and cilantro. Add some salt and pepper. Mix a little more salt and pepper with the lemon juice. Drizzle in the oil, constantly whisking, until fully incorporated. Toss the dressing with the salad and taste. If it seems a little flat add some additional lemon juice and/or salt.



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