Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 cup of mixed colored cherry tomatoes – cleaned and halved lengthwise
- 1 cup Campari Tomatoes – cleaned and quartered
- 3 ears of fresh Corn – boiled, ice water shocked and and sliced off the cob
- 1 large Avocado – cubed into large chunks
- Herbs (optional) – fresh parsley, cilantro or dill – leaves only
- Chef Leah’s Tahini & Herb Dressing
- Sea Salt and fresh ground Pepper
Directions
- Bring a large pot of salted water to a boil. While waiting, prepare the tomatoes, avocado and herbs.
- Peel the corn and remove the silks or skin. Once the water is boiling, drop the corn in for about 3-4 minutes. Prepare an ice bath by adding water and ice to a large bowl. Set aside.
- Once the corn is done, remove and place into the ice bath to cool down. Once cooled, dry off the corn and with a knife, slice large hunks of the corn off the cob. Set aside.
- You can use your own favorite vinaigrette, simple lemon juice and EVOO or take it up a notch and use our very own Chef Leah’s delicious Tahini & Herb Dressing!
- To serve, keep it simple and just add all the ingredients to a large bowl. Dress with your choice of vinaigrette, sea salt and pepper. Serve as is or alongside Chef Crusco’s Italian Porchetta dish. Enjoy!
