T his Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.
Ingredients
- 1 lb cherry tomatoes halved or quartered
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3 ears of corn cooked, shucked and cut off the cob You can substitute with Fresh corn with Frozen Corn
- 2 avocados peeled, pitted and sliced
- 1/2 red onion (medium) thinly sliced
- 1/4 cup cilantro chopped (1/2 small bunch)
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp lime juice from 1 to 2 limes
- 2 garlic cloves pressed or finely minced
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
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In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
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Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
How to Cook Corn on the Cob:
There are several methods to cooking corn and all of them will work for this corn salad. We used grilled corn in this recipe because grilling gives it a smokey sweetness that is completely irresistible.- How to grill corn on the cob: we soak the corn with the husks on and then place them directly on the grill for 18-20 minutes on med/high heat rotating every 5 minutes. .
- How to bake corn on the cob: Place husks directly on the center oven rack and bake at 350˚F for 30 minutes. No need to soak the corn.
- How to boil corn on the cob: This is the quickest method. Place the shucked corn in a pot, cover with water, bring to a boil and add sugar (yes sugar!) then boil 15 minutes.
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