• 1 lb of frozen corn kernels (of course you can use fresh corn)
• 2 tablespoons olive oil
• 1/2 cup red onion, chopped fine
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, cut in half
• 1/4 cup cilantro, chopped

• 2 tablespoons lime juice (about one whole lime)
• 3 tablespoons olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne (or less if you want it less spicy)
• 1/2 teaspoon salt

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil and corn kernels. Saute until the corn is all heated through and tender. Set aside to cool. In a large bowl add chopped onion, avocado, cherry tomatoes and cilantro. Toss together and add corn once it has cooled.

In a small bowl, whisk together lime juice, olive oil, cumin, cayenne and salt. Pour over salad.

Serve at room temperature.

source: http://weekofmenus.blogspot.com/2009/09/corn-salad-with-tomatoes-avocado-and.html

tags: vegetarian, vegan, pareve