Fresh Corn and Avocado Salad

Photo: Annabelle Breakey

In the height of summer, you won't find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.

Yield: Serves 6
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 62%
  • Protein: 4.5g
  • Fat: 17g
  • Saturated fat: 2.5g
  • Carbohydrate: 25g
  • Fiber: 4.4g
  • Sodium: 92mg
  • Cholesterol: 0.0mg

Ingredients

  • 6 ears corn
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 1 large avocado, cut into 1/2-in. cubes
  • 1/3 cup chopped fresh basil leaves
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
  2. 2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
  3. 3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
  4. Note: Nutritional analysis is per serving.
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