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Fresh Corn Salad with Cherry Tomatoes and Avocados

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5 from 1 review

This fresh corn salad with cherry tomatoes and avocado is a simple summer salad that uses fresh corn, sweet cherry tomatoes and creamy avocado tossed in a zesty lime vinaigrette.

Ingredients

Scale

Salad

  • 4 ears of fresh corn – slice the kernels from each ear of corn.
  • 1 to 1 1/2 cups cherry tomatoes – sliced in half.
  • 2 ounces of feta cheese – diced into small cubes.
  • 3 scallions – finely sliced – I used only the green part of the scallion and discarded the white bulb end.
  • 1 ripe avocado – diced and removed from peel.
  • 10 basil leaves – finely minced.  I cut mine into long thin slices.

Dressing

  • 2 Tbs olive oil
  • 1/2 of a lime – juiced.
  • 1 small clove of garlic – minced.
  • 6 twists of fresh pepper from a pepper mill
  • A pinch of salt

Instructions

  1. Husk corn and slice off kernels using a sharp knife into a large shallow bowl.  Cut down and away from yourself.
  2. Slice cherry tomatoes in half and add to the bowl with the corn.
  3. Dice feta and add to the bowl.
  4. Slice scallions into thin pieces and add to the bowl.
  5. Dice avocado and add to the bowl.
  6. Add minced basil to the bowl.
  7. Whisk together dressing ingredients and pour over salad.  Toss together ingredients and let sit for 10 to 15 minutes for flavors to meld.

Notes

When slicing fresh corn off the cob, hold the cob over a large shallow bowl and cut down and away from yourself so there’s no chance of slipping and cutting yourself.

This dish is easy to double if you are serving to a larger crowd.  I usually plan on one ear of corn per person.

You want to slice the scallions into thin slices – big pieces will be too overpowering in this salad.

Nutrition

Find it online: https://greenvalleykitchen.com/fresh-corn-salad-with-cherry-tomatoes-and-avocados/