0:02
Are they there Eddie?
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- [Eddie] They're there.
0:07
I'm making such a delicious salad.
0:11
The first time I had this salad,
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my niece Corrie made it and brought it over to the house,
0:19
and thought it was just wonderful.
0:22
It's a corn and avocado salad.
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And I just love avocados.
0:30
Now I'm supposed to grate up
0:34
a half a teaspoon of the lemon zest
0:37
and I think that's it.
0:40
- [Corrie] Lime zest.
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- Lime zest I mean, excuse me. (laughing)
0:46
All right, we have used fresh frozen corn
0:52
and this really is good with fresh, fresh corn.
0:57
And you would just boil the corn,
1:01
and then stand it up in your bundt cake pan,
1:06
and then slice it off after it's cooked,
1:09
and that makes the most wonderful corn salad.
1:14
But we're using just the fresh frozen niblets.
1:18
And I've got a whole beautiful avocado,
1:22
that I sprinkled it with a little Fruit Fresh,
1:27
to keep it from turning brown,
1:31
and then I poured a one tablespoon of lime juice
1:35
over this to help it from darkening.
1:44
- [Corrie] That was your lime juice.
1:45
- That was my lime juice.
1:48
Okay, somethin's missin'.
1:49
Okay, so I'm going to put my lime zest in,
1:58
and then I'm gonna put my olive oil in,
2:04
and then I am gonna to put my purple onion in,
2:10
and purple onion is a little bit on the strong side.
2:13
So if you had a nice Vidalia,
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you might wanna use that.
2:22
But that purple onion is so pretty.
2:23
And let's see what this is,
2:29
So this gives it that Mexican flair.
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- Yes, that us Americans love so much.
2:40
There's a lot of Mexican restaurants here in Savannah,
2:47
we love that Mexican food.
2:50
Okay, and we've got cherry tomatoes
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that have been cut in half.
2:57
And I'm going to go ahead and add my corn.
3:12
And then I'm gonna to toss in my tomatoes,
3:15
that have been cut into two.
3:27
Just fold everything in.
3:30
And the last thing I'm gonna fold in is our avocado.
3:35
And I wanna be careful
3:36
'cause I don't want to bruise it.
3:44
And if you use fresh corn to make this salad with,
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I recommend using a white corn,
3:57
that white corn is like incredibly delicious.
4:07
They've got so many forms of corn now,
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they have a corn that's yellow and white,
4:17
but down here we just love that white corn.
4:21
- [Corrie] Silver Queen.
4:24
it will ever be the best.
4:28
All right, now did this call for salt and pepper?
4:29
Because I don't remember salt and pepper in it.
4:32
- [Corrie] Yes sweety.
4:35
- [Corrie] Just a little bit.
4:36
- Okay, 'cause I just got a little lick on my spoon
4:41
and I didn't taste any salt which
4:47
you know, we gonna have Mexican food.
4:51
those margaritas with that salt,
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you know that's one drink,
4:57
but that's one drink I love.
5:00
But I don't drink 'em
5:01
'cause I drank one and it made me drunk.
5:05
And I don't want the food when I'm drunk.
5:15
why couldn't I sip on this slow,
5:19
and just get a happy medium,
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I guzzled it because it tastes so good.
5:32
delicious summer salad, y'all.
5:46
Love and best dishes, see y'all.
