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a side dish of summer produce with tomatoes and cucumbers

Summer Avocado Corn Salad


  • Author: amycaseycooks
  • 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.


Scale

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

  1. Shuck the corn and slice the kernels off the cobs.
  2. 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.
  3. In a large bowl, whisk the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper.
  4. Add the cooked and cooled corn, avocado, cucumber, cherry tomatoes, red onion and basil.
  5. Toss to combine the vegetables with the vinaigrette.
  6. 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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