DETROIT -

Fresh corn is popping up in grocery stores and farmers markets and this salad takes advantage of the sweetness that fresh corn yields. Paired with creamy avocado and sweet cherry tomatoes, its a summer favorite.

Be sure not to overcook the corn, just beyond blanched will do.

Ingredients

2 cups cooked corn

1 avocado, cut into 1/2 inch cubes

1 pint cherry tomatoes, halved

1/2 cut finely diced sweet onion (red if you have it)

Dressing

2  tablespoons olive oil

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion in a large salad bowl.  Mix together the dressing ingredients in another bowl, pour over the salad and gently mix and serve.