Fresh Corn Salad with Basil, Feta, and Pine Nuts.

I have to say that I have been so indulgent lately that my body actually made me, make this corn salad.

Body – “Jennifer eat that sugar cookie”

Jennifer – “ok body, no problem…infact how about two?”

Body – “Sure, two is fine..but there are only 5 in the bag so you might as well eat the other two..”

Jennifer – “Nahhhh…that seems over the top”

Body – “Well if you don’t want cookies how about a glass of wine?”

Jennifer – “omg body you read my mind, I’ll totally have a glass.”

Body – “Now that you have had some wine Jennifer, how about 2 more cookies?”

Jennifer – “Yes please”



That’s how the past few weeks have been between me and the old body, it forces me to eat chocolate, olives, wine, and sugar cookies…no I am not pregnant.

So after many days of iced sugar cookies, body demanded something a bit more fresh and healthy..and so we made this corn salad.

Then we ate more cookies…



INGREDIENTS

6 Ears of Corn
½ Red Onion, finely chopped
1 clove garlic, minced
4 tsp Red Wine Vinegar
1 tbs Olive Oil
2 tsp Sugar
2 Avocados, cubed
15 Cherry Tomatoes, halved
Feta
Basil
Pine Nuts, toasted



DIRECTIONS

Bring a large pot of water to a boil. Add in 2 tsp of Red Wine Vinegar and 2 tsp Sugar to the boiling Water. Add 6 ears of corn to the water, return to a boil then remove from heat and cover for 10 minutes.

Remove the ears of corn and let cool, then remove the kernels and place in a bowl. Add in the remaining 2 tsp of Red Wine Vinegar, Olive Oil, Avocado, Tomatoes, and Red Onion. Top with Feta and shredded basil and toasted pine nuts (which you cannot see in my pictures because I suck and didn't add them until after the picture session, most likely I was distracted by eating cookies).