Summer Salad

I came up with this recipe when I was trying to experiment with season veggies, what was on sale, and eating healthy. I never expected people to love this salad so much. I keep getting questions about the recipe so I decided to post it. Many believe there's some sort of dressing for this salad but the flavor comes from the fresh sweet corn and the creaminess of the avocado. If you don't have these two handy it might not taste as good to you as it did to the people I've made it for.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 1/2 cups

Ingredients

• 3  Persian cucumbers, sliced
• 8  radishes, sliced
• 1⁄4 red onion, julienned
• 2  tomatoes, cubed
• 2  ears corn, unhusked
• 2  medium avocados, cubed
• 2  tablespoons lime juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Clean corn by cutting the silk off the top, if present, and removing outer leaves of husk. Rinse and don't shake off excess water.
2. Cook wet, unhusked corn in microwave on highest setting for 5 to 6 minutes depending on your oven wattage.
3. Let corn cool, you can slice, chop, and prepare the rest of the vegetables while the corn cooks and cools.
4. Peel husk off of corn and clean silk as much as possible.
5. Shave off the kernels as close to the cob as possible.
6. Mix with the rest of ingredients except lime juice, salt, and pepper.
7. Add salt, pepper and lime last and little by little tasting until flavor is to your liking and keep tossing for ingredients to be well mixed.
8. You want the avocado to get mushed a bit so spread the creaminess.
9. Enjoy! I usually eat it with chicken and mostly as a side dish.