Now that summer corn is here, I’m loving this fresh salad idea. Thanks to my sister-in-law for introducing me to adding avocado to some of my very favorite ingredients in this Fresh Corn and Avocado Salad. Toss together fresh corn, tomatoes, and red onion with a light homemade vinaigrette. Stir in chopped avocado and top with either cilantro or fresh basil and serve. In just minutes, you’ve got a colorful and tasty side dish that’s perfect for any picnic or barbecue. This recipe is definitely a keeper. Enjoy, friends!
Fresh Corn and Avocado Salad
- 6 ears corn
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 large avocado cut into 1/2-in. cubes
- 1/3 cup chopped fresh cilantro or basil leaves
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Bring water to a full boil and add corn. Cook until warmed through, about 5 minutes. Rinse with cold water to cool, then cut off kernels.
Mix together corn, tomatoes, and red onion in a large bowl.
In a small bowl, whisk together ingredients to make the vinaigrette until well blended.
Pour vinaigrette over veggies and stir. Add chopped avocado and toss gently. Top with chopped cilantro or fresh basil.
Recipe NotesKathy Kane, Menlo Park, CA, Sunset, JULY 2009