This salad is so delicious and healthful and if you add alittle shredded Monterey Jack cheese, it makes a terrific filling for grilled quesadillas.
8ears fresh, local corn
8 medium cremini mushrooms, quartered
4 freshly picked squash blossoms, piston removed and blossoms cut into strips (optional)
20 local cherry tomatoes, cut in half
1 small red onion, coarsely chopped
1clovegarlic, finely chopped
¼cup chopped cilantro
½ small jalapeño pepper, finely chopped
2tablespoonsextra-virgin olive oil
2tablespoons freshly squeezed lime juice, from about 1lime
Sea salt and black pepper, to taste
Bring a covered pot of water to a boil over high heat. Meanwhile, shuck the corn and cut the kernels from the cobs; you should have about 4 heaping cups. When the water reaches a boil, add the corn and cook for about 3 minutes, then drain. Turn the cooked corn into a bowl. Using two wooden spoons, toss to help cool it.
Cut the avocados in half and remove the pits. Using a spoon, scoop the pulp out of the skin. Cut the avocado halves into cubes and add them to the corn. Add the mushrooms, squash blossoms, halved cherry tomatoes, onion, garlic, cilantro, and jalapeño pepper. Using the two wooden spoons, toss gently but thoroughly to mix. Drizzle the olive oil and the lime juice evenly over the top, sprinkle with sea salt and pepper, then toss to coat. Taste for seasonings.