Before I went on my hobby vacation last week, I did some tidying up in the kitchen. Not wanting to leave fresh produce in the fridge for a week, I shucked three ears of corn, cut off the kernels, and stored them in the freezer. This salad is the happy result of my advance planning.
It’s a simple formula: fresh corn, sweet, diced tomatoes, sharp red onion, and lots of fresh basil get tossed with a lime and chili vinaigrette. Just before serving diced avocado is gently folded into the salad. The result is a delicious summer salad that compliments all manner of main course options. To make the salad itself the main attraction, you could add cooked chicken, shrimp, or sliced grilled steak. Now all you need is a glass of wine and some good company to help you enjoy dinner. Cheers!
A Simple Fresh Corn Salad
Fresh corn kernels, sweet diced tomatoes, red onion, and lots of basil make a fresh summer salad that pairs with all your favorite main course choices. The addition of diced avocado adds cool richness to the salad. It’s summer on a plate.
2 1/4-2 1/2 cups fresh corn kernels ((from about 3 cobs of corn))
1 cup diced tomatoes ((use cherry, grape, or Campari tomatoes))
- 1/3 cup diced red onion
- 1/4 cup chopped fresh basil leaves
- 2 teaspoons white wine or Champagne vinegar
- 1 large pinch chili powder
- 1/4 teaspoon Kosher salt
- 2 tablespoons olive oil
- 1/2 large avocado, peeled and diced