This recipe is party-sized, so add or reduce the proportions of vegetable according to your needs and adjust the lime juice and salt to taste. Serve with grilled steak, grilled chicken or salmon for a weekend cookout, or on its own for a picnic.
Steam the corn until it turns bright yellow and is tender, about 12 minutes. Transfer to a plate to cool.
When cool enough to handle cut the corn off the cob and collect it into a large mixing bowl. Use a tablespoon to scrape the cobs to remove all the corn kernels into the bowl.
Combine the onion, pepper, tomato, zucchini, cucumber, green beans, avocado and herbs in a bowl. Toss with the lime juice and salt and taste for seasoning. Let stand at room temperature until ready to serve.
Copyright 2021 Lynne Curry