Corn Salad


6 ears fresh corn

1 cucumber, seeded and finely chopped

2 stalks celery, finely chopped

¼ cup vinaigrette

2 ripe avocados, sliced

1 Tablespoon chives, finely cut


Cooking directions:

1.       Cook the corn in boiling water for 3 minutes.  Remove.  When cooled, cut off the cob.

2.       Put corn to large bowl and add cucumber and celery.

3.       Toss with vinaigrette.

4.       Place in serving bowl and decorate with avocados.

5.       Garish with chives

Serves: 8

Wine recommendations:  A buttery California Chardonnay