Easy Summer Corn Salad
Easy, fresh, and quick summer corn salad!
Fresh sweet corn🌽…is there really anything better?? I think not! This is the salad I just shared on @fox4kc! I love this Corn and Avocado Salad recipe for a lot of reasons. First, you don’t have to cook the corn. I know, I’m not even kidding. I tried it both ways and I think it’s better straight off the cob…and that means it’s a no-cook recipe-yahoo! It's also totally customizable and perfect for a quick weeknight meal but pretty enough for entertaining. And it can be made ahead of time!
There are not many ingredients so be sure to use high-quality olive oil. I use Olive Tree olives oils and balsmaics. They elevate any dish. Also, use the freshest corn you can. It’s best not to shuck the corn until you are ready to use it. It begins to dry out quickly after it’s shucked.
Easy Summer Corn Salad
Ingredients
- 1/4 cup extra-virgin olive oil (Olive Tree Blend preferred)
- 1½ tablespoon red wine vinegar or lime juice
- 1 garlic clove, minced
- 1/2 teaspoon fine kosher salt, to taste
- Freshly ground black pepper
- Chili flakes to taste (optional)
- 1/4 medium red onion, halved lengthwise and thinly sliced crosswise or 1/2 cup chopped green onion
- 3 cups raw corn kernels cut from the cob (from about 4 cobs) or leftover grilled or boiled corn
- 1/2 cup chopped fresh leafy herbs (choose from basil, dill, parsley)
- 2 large ripe avocados, halved, peeled, stones removed and diced
- 1 ½ cup grape tomatoes halved or diced whole tomatoes when in season
- 3/4 cup crumbled feta, goat or blue cheese (optional)
Instructions
- To make the vinaigrette, whisk together all vinaigrette ingredients in a mason jar or small bowl until well combined.
- Taste and add more olive oil or vinegar to suit your taste.
- Season the dressing with more salt and pepper as needed.
Notes
• Vinaigrette can be made 1 day ahead and chilled, covered.
• The easiest way to cut the corn off the cob is by placing one end of the corn cob in a bowl and hold the other end with your hand. With a sharp knife, carefully cut the corn in a downward motion. This will remove the kernels from the cob and all the kernels are in the bowl!
• Mix it up...try adding cucumber, radishes, and other garden vegetables. And remember to use as much or as little of each ingredient as you’d like. It’s totally customizable.
• To make it a complete meal, serve it with grilled shrimp, chicken, or steak and a loaf of crusty bread. A super easy summer menu.
Nutrition Facts
Calories
466.61Fat (grams)
37.23Sat. Fat (grams)
9.05Carbs (grams)
29.6Fiber (grams)
10.12Net carbs
19.47Sugar (grams)
7.8Protein (grams)
10.98Sodium (milligrams)
853.1Cholesterol (grams)
18.98