This is what I ended up making for the Raw Food Potluck last week. I'd never eaten raw corn before...it's delicious!
10 medium-sized tomatoes
2 ears of corn
1 red bell pepper (mine was big, I think we used about 3/4 of it, and my sister Becca ate the rest while chopping)
2 green onions
1 handful fresh cilantro
2 cloves garlic
1 1/2 limes
approx. 1/4 cup olive oil (um...I didn't measure and sort of just dumped it in. Oops)
1. Slice tomatoes in half *vertically* and scoop out the insides with a spoon (I saved the inside goop and threw it in some chili a few days later.)
2. To prepare the dressing, juice the limes and add the avocado, garlic, and olive oil. Pulse in the food processor until creamy. Add more olive oil if it's too thick.
3. In a large bowl, slice the corn off the ears with a big fun knife. Dice the red pepper, green onions and cilantro. Add the avocado dressing and mix it all up. Fill the tomato halves with the corn salad.