Bobbi’s Late Summer Corn Salad
It still feels like summer even though it’s Labor Day. I’m growing cucumbers in my garden and have a ton of them, and there’s still fresh Jersey corn. I happened to have a chef for a houseguest, Denver-based Brittani Johnson, who saw all of my wonderful ingredients and came up with this side salad. It is a great end of summer, early fall recipe to make the season feel longer, and it’s even better the next day.
6 baby cucumbers, sliced
1 pint of grape tomatoes, halved
4 ears of corn, grilled, with the kernels sliced off
2 avocados, diced
crumbled, water-packed feta cheese
red wine vinegar
cracked pepper and salt
Mix the still warm corn, right off the grill, with the feta. Let cool, and, right before serving, mix in the other veggies. Sprinkle on vinegar, salt, and pepper to taste and serve.
