This recipe is featured in our August 2014 Food +Entertaining Article, Summer’s Bounty.
Corn and Avocado SaladCourse: Salads
3 cups fresh corn
1 cup grape tomatoes, quartered
1 ripe avocado, diced
1/2 small red onion, diced
2 tablespoons cilantro, chopped plus more for garnish
1/4 cup olive oil
1/2 teaspoon lime zest
1/4 cup lime juice
1 tablespoon sugar
1/4 teaspoon salt
pepper to taste
- Combine first five ingredients. Whisk olive oil and remaining ingredients in small bowl until blended. Pour vinaigrette over corn mixture. Garnish with more cilantro.
- TIP: A little secret to take the salad to the next level…milk the cob. Take the blunt end of your knife and run up the cob. Mix in salad.