Corn and Avocado Salad

This recipe is featured in our August 2014 Food +Entertaining Article, Summer’s Bounty.

Corn and Avocado Salad
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Corn and Avocado Salad

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Course: Salads

Ingredients

  • 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

Directions

  • Combine first five ingredients. Whisk olive oil and remaining ingredients in small bowl until blended. Pour vinaigrette over corn mixture. Garnish with more cilantro.

Notes

  • 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.