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Corn Salad

Fresh Corn Salad, the perfect Summer side dish.

Author: Kami | NoBiggie.net
Ingredients
  • 4-5 ears corn fresh or frozen
  • 2 avocados cut into chunks
  • 1/2 pint cherry tomatoes
  • 1/2 English cucumber peeled and sliced
  • 1/2 cup red onion diced fine
For the dressing
  • 2 tablespoons extra virgin olive oil
  • 1 lime zested and juiced
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
Instructions
  1. Peel and cook the corn on the cob in boiling and salted water for 5-7 minutes. Remove from water and allow the corn to cool. When the corn is cool enough to handle, cut the corn off the cob.

  2. In a large bowl combine the corn, tomatoes, cucumbers, red onion and one of the avocado chunks.

  3. To make the dressing, combine the zest and juice of the lime with chopped cilantro, olive oil and salt and pepper to taste. Mix with a whisk. Add in the other avocado chunks to the dressing. Toss with a spoon. The avocado chunks will give the dressing a creamy texture.

  4. Pour the dressing over the salad ingredients, and gently toss to combine.

  5. Chill the salad for 1 hour before serving. Serve chilled and garnish with a few cilantro leaves.