Quick, easy and delicious! This summer avocado corn salad with tomatoes and cucumbers and a light vinaigrette is perfect for you next summer menu.
Summer is officially here! Yahoo! Eating during the summer months in the Garden State (my home state of New Jersey) is a cinch. One of my favorite recipes to make with abundance of produce is Summer Avocado Corn Salad. Produce stands and farmers’ markets are overflowing with sweet watermelons, tomatoes as beefy as steak, crisp and cool cucumbers, mild and versatile zucchini, cantaloupes, and tender sweet niblets of corn neatly lined in rows on cobs of corn. Only minimal preparation is needed for the bounty of produce as their delicious flavors shine through all on their own.
the ingredients in the summer salad
- corn on the cob
- extra virgin olive oil
- sherry vinaigrette
- Dijon mustard
- kosher salt and freshly ground pepper
- avocado
- English cucumber ~ they are less watery and have fewer seeds than other cukes
- tomatoes
- red onion
- fresh basil
Summer Avocado Corn Salad lets the deliciousness of the fresh slightly crunchy and sugary kernels of corn take center stage. With avocado, cucumbers, tomatoes, red onion slivers, fresh basil and a tangy sherry mustard vinaigrette, the salad shines with all the flavors of summer.
Sweet yellow and white cobs of corn hold a special place on my dinner table. Quickly boiled, slathered with drippy melted butter and a shake of kosher salt is quite possibly the perfect food. As fresh corn is a favorite of mine, I’m always on the lookout for new recipes like this summery salad to make and share with you.
chef tips for preparing summer avocado corn salad
- Slicing the corn kernels off the cob can cause quite a mess in the kitchen. So that the individual niblets do not bounce all over the counter as they are cut off the cob, follow this easy kitchen tip. Stand a shucked ear of corn on its end in a large, deep bowl. Using a sharp chef’s knife, slice horizontally down the side of the cob allowing the corn to fall into the bowl.
- I love making homemade vinaigrettes and dressings. They are super tasty and so much better than the bottled ones. I use a sherry vinegar in this summer salad recipe. Unlike acidic red and white wine vinegars, this one has a complex flavor and delicately sweet. Sherry vinegar enhances the flavor of the vinaigrette without overpowering it.
- To keep the avocados from turning brown after they are cut, toss them in a teaspoon or so of the vinegar before adding them to the salad.
- The salad is best served as soon as it is made but, is delicious when kept chilled in the refrigerator for up to 24 hours.
If you make this quick, easy and healthy summer avocado corn salad recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
summer produce recipes to try ~
Blueberry Bread Pudding Pancakes
Fennel Apple and Radish Slaw Salad with Pecans and Blue Cheese
Sparkling Summer Sipper with Watermelon Ice Cubes
Summer Avocado Corn Salad
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 8 1x
Description
Quick, easy and healthy, this summer avocado corn salad with tomatoes and cucumbers and a light vinaigrette is perfect for your next summer menu.
Ingredients
- 6 ears of fresh corn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 avocado, diced
- 1 medium English cucumber, diced in 1/2 inch pieces
- 1 pint cherry tomatoes, cut in half
- 1/3 cup finely diced red onion
- 15 basil leaves, thinly sliced
Instructions
- Shuck the corn and slice the kernels off the cobs.
- Bring a large pot of water to a boil and add the corn. Cook for 2 minutes. Drain the corn into a colander. Rinse with cold water to stop the cooking. Set aside.
- In a large bowl, whisk the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper.
- Add the cooked and cooled corn, avocado, cucumber, cherry tomatoes, red onion and basil.
- Toss to combine the vegetables with the vinaigrette.
- Serve immediately or cover and refrigerate and serve within 24 hours.
Notes
- To slice the kernels off the cob, stand an ear of corn on its end in a large, deep bowl. Using a sharp chef’s knife, slice horizontally down the side of the cob allowing the corn to fall into the bowl.
- To keep the avocados from turning brown after they are cut, toss them in a teaspoon or so of the vinegar before adding them to the salad.
- The salad is best served as soon as it is made but, is delicious when kept chilled in the refrigerator for up to 24 hours.
- Category: side dish
- Method: no cook recipe
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 214
- Sugar: 6.1 g
- Sodium: 467 g
- Fat: 11.7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5.8 g
- Protein: 5 g
- Cholesterol: 0 g
Keywords: corn salad, avocado corn salad, corn, summer salad
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