Nothing says spring quite like a fresh corn salad or BBQ served with a side of grilled corn on the cob.
My family looks forward to all the fresh produce available in the spring. I love stopping by the farmer’s stand in town for the freshest of the harvest. Sweet corn is one of our favorites, and I am glad to see it both at the farmer’s market and the grocery store. I love that it only takes a few minutes to get sweet corn cooked to perfection and onto the table – whether your are serving it boiled or grilled. If you’re cutting the corn off the cob for a recipe or like in my house have kids who don’t like to bit into the cob, I have a simple kitchen tip for you to easily remove the corn.
Kitchen Tip: Stand the shucked corn cob upright, with the tip of cob placed in the center hole of a bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. Easy peasy – and if you have a non-stick bundt pan the corn will slide right out!
Sweet Corn, Tomato, and Avocado Salad is a side dish that I have been preparing for many years. I was excited to make it last week (the first of many times this season), when asked to create a recipe using Sunshine Sweet Corn. It’s the perfect side dish for just about any meal. I particularly like to make it when we have friends over for a backyard BBQ. It’s always a crowd pleaser!
Corn Tomato and Avocado Salad
For the Salad:
6 ears sweet corn
1 pint cherry tomatoes, halved
1/2 cup diced red onion
3 Avocados, cut into small pieces
For the Dressing:
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 cup packed fresh cilantro, roughly chopped
salt and pepper to taste
Directions:
1. In a large pot, bring salted water to a boil. Add corn, and when water returns to a boil (about 3-4 minutes) remove cooked corn and set aside until cool enough to handle.
2. Using a sharp knife, carefully slice downward to remove the kernels from the cob.
3. In a large bowl, gently stir together corn, tomato halves, avocado pieces, and red onion.
4. Prepare dressing by combining whisking together all ingredients. Pour over salad and gently stir.
Dig in and enjoy! What is your favorite sweet corn recipe?
Sweet Corn, Tomato, and Avocado Salad
Ingredients
For the Salad:
- 6 ears sweet corn
- 1 pint cherry tomatoes halved
- 1/2 cup diced red onion
- 3 Avocados cut into small pieces
For the Dressing:
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 cup packed fresh cilantro roughly chopped
- salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add corn, and when water returns to a boil (about 3-4 minutes) remove cooked corn and set aside until cool enough to handle.
- Using a sharp knife, carefully slice downward to remove the kernels from the cob.
- In a large bowl, gently stir together corn, tomato halves, avocado pieces, and red onion.
- Prepare dressing by combining whisking together all ingredients. Pour over salad and gently stir.
I love fresh corn in the summer – this recipe sounds fabulous.
My mom loves vegetables. I think she’d really like this recipe and it looks easy enough.
I THINK I CAN MAKE THIS::THANKS FOR SHARING…IT LOOKS SO GOOD
This looks so refreshing and a great way to use our avocados—thanks for the recipe!
This sounds and looks so good. I can’t wait til the fresh corn is picked. That isn’t until late July. But I can wait. There’s nothing like using veggies from the garden.
Yet another for the Springpad Recipes notebook, just in time for the warm weather. We love avocado but only have a couple of good recipes. Thanks for this and the bunt pan tip!