No food tastes more like summer than fresh sweet corn, straight off the cob. Small roadside stands selling their fresh harvest – really, there is nothing better especially in Ohio. You may have heard…but you have never had corn until you’ve tried Ohio sweet corn. I honestly believe that.
Although we haven’t entered prime corn season, that doesn’t mean you have to settle for canned corn. The grocery stores are already selling the season’s first corn on the cob – and it’s pretty good. Get your corn fix early with this Corn, Avocado and Tomato Salad – it’s got such bright flavor! Dressed with a cilantro lime dressing – it too, screams “SUMMER”.
After writing the recipe out, I have decided that a healthy addition to this summer salad would be shelled edamame – wouldn’t you agree?
Corn, Avocado and Tomato Salad
Makes about 4-6 servings.
Recipe (slightly) adapted from Paula Deen’s Corn, Avocado and Tomato Salad.
What You’ll Need:
- 3-4 ears of fresh corn
- 1 ripe avocado, cut into 1/2-inch cubes
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup finely diced red onion
Cilantro Lime Dressing
- 3 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1-2 tablespoon fresh lime juice (depending on taste)
- 1/4 cup chopped cilantro (reserve a bit for presentation)
- Good pinch of salt (I use Fleur de sel)
- Pinch pepper
- Few dashes of Tabasco
1.) Remove the corn from the cob. Place in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes on high. Rinse with cold water to stop cooking. Drain on a tea towel thoroughly.
2.) Combine the prepared corn, sliced avocado, halved tomatoes and diced red onion in a large glass bowl.
3.) Mix the dressing ingredients together in another bowl and then pour over the salad. Gently toss to mix. Add some additional cilantro on top prior to serving. Taste. If you feel it needs salt, add some. The corn can take a good amount of salt – it brings out all of the flavors.