Best Corn Salad
Corn Salad - easy recipe with fresh sweet corn, cherry tomatoes, creamy avocado and fresh basil in a tangy-sweet honey lime dressing. The tastes of summer in a bowl!
Servings: 4
Calories:
Ingredients
Salad:
- 4-5 ears fresh sweet corn depending on size
- 10-12 ounce package cherry tomatoes halves (about 2 cups)
- 1/4 small red onion minced
- 2 medium avocados cubed
- 1/4 cup fresh basil leaves small handful - torn in bite size pieces
- 3-4 ounces feta cheese cubed in small bite size pieces
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons honey or to taste
- 1/2 fresh lime juiced - or to taste
Instructions
- Add dressing ingredients: olive oil, red wine vinegar, salt and pepper, garlic powder, honey and lime juice to a large mixing bowl. Whisk to combine then taste and adjust for salt, garlic powder and honey to your preference.
- Add halved tomatoes and minced red onion to the same bowl.
- Cook corn and once it cools enough to handle it, slice it off the cobs and transfer corn kernels to the bowl. Stir to combine. Cover and chill in the fridge for 30-60 minutes. Note: This salad can also be served right away at room temp.NOTE: corn can be microwaved, grilled or boiled (see body of post for how to's.
- Just before serving, add feta cheese, basil and avocado. Gently stir to coat then taste and adjust salt and black pepper.Optional: give it a light pinch of sea salt before serving.