Summer Corn Salad

Fresh corn, tomatoes and avocado are offset by tangy blue cheese and pine nuts in this easy-to-make salad. Perfect for weekend barbecues or as a quick accompaniment to leftovers.

Serves 4

5 ears of fresh corn 
2 plum tomatoes, seeded and finely diced
1/4 avocado, finely diced 
3 tablespoons crumbled blue cheese
3 tablespoons pine nuts, lightly toasted 
2 tablespoons chopped parsley 
sea salt, to taste 
ground pepper, to taste 
3 tablespoons white balsamic 
4 tablespoon olive oil

Cut the corn kernels off the cob. Combine the corn , tomatoes, avocado, blue cheese, nuts and parsley in a mixing bowl. Pour the vinegar and olive oil over the ingredients. Gently toss together and adjust seasoning with salt and pepper. Allow to chill one hour.