A Simple Fresh Corn Salad

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!

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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.

Course Salad, Side Dish, Vegetables
Cuisine American, Canadian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Donna

Ingredients

  • 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
  • Freshly squeezed juice of a lime
  • 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
  • Additional lime wedges, for garnish
  • Additional basil sprigs, for garnish

Instructions

  1. In a large mixing bowl, combine the corn, tomatoes, onion, and basil.  In a small bowl, whisk together the lime juice, vinegar, chili powder, and salt.  Whisk in the olive oil and adjust the seasonings for balance.  Pour the dressing over the vegetables and toss gently.  Let stand for 10 to 15 minutes.  (If making a few hours ahead of time, cover with plastic wrap and refrigerate).

  2. When ready to serve, scoop the salad vegetables into a salad bowl and gently fold in the diced avocado.  Adjust the seasoning to your taste with additional salt, and lime juice, if necessary.  Garnish with lime wedges and basil leaves, and serve.   

Recipe Notes