Summer Corn Salad
Ingredients
- 4 (500 g) ears corn on the cob or 4-5 cups frozen, thawed sweet corn
- 1 avocado diced
- 1 pint cherry tomatoes halved
- ¼ cup (40 g) finely chopped onion
- 1 jalapeno seeds removed, finely diced
- ⅓ cup (13 g) finely chopped cilantro
Dressing
- ⅓ cup (80 ml) extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- If using fresh corn, remove husks and bring a large pot of water to a boil.
4 (500 g) ears corn on the cob - Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
- Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
- Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and combine.
1 avocado,1 pint cherry tomatoes,¼ cup (40 g) finely chopped onion,1 jalapeno,⅓ cup (13 g) finely chopped cilantro - In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
⅓ cup (80 ml) extra virgin olive oil,2 Tablespoons red wine vinegar,1 Tablespoons lime juice,1 teaspoon sugar,½ teaspoon salt,½ teaspoon pepper,¼ teaspoon garlic powder - Pour dressing evenly over corn salad ingredients and toss well to combine.
- For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir the ingredients well again before serving.
