Corn on the Cob Salad

Salad:
6 ears fresh corn
1 pint grape or cherry tomatoes
1 avocado, peeled and sliced
3 green onions (scallions)
1 15-oz can hearts of palm
1 bag lettuce

Dressing:
Juice of 1 lime (2 Tbsp)
½ cup extra virgin olive oil
2 Tbsp sugar
Kosher salt and black pepper, to taste

1. Bring a large pot of salted water to a boil. Add the corn and cook it in the boiling water for 8–10 minutes. Strain and set aside to cool.

2. Place the remaining vegetables in a large bowl. Combine all of the dressing ingredients and pour over the vegetables. Toss together.

3. Hold the ears of corn vertically on a plate and use a sharp knife to slice off the kernels. Top the salad with the corn and serve.

This recipe appeared in Kosher Inspired, Issue 5.  Kosher Inspired is a product of Mishpacha Magazine.