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Summer Corn Salad

Summer Corn Salad

We’re getting into the last few weeks of the local summer produce season, which includes fan favorites like Brentwood corn and Hollister tomatoes. This summer dish combines some of the best flavors of summer into a light, colorful, and tasty side dish. It’s great to take along to picnics and barbecues because it’s perfect to serve cool or at room temp, and easy to scale up for larger parties.

This salad is especially good if you grill the corn before adding it to the salad to get that charred flavor, but you can also roast or boil the corn before cutting the kernels off the cob. You could also cut the kernels off first and saute over the stove for a few minutes. You can enjoy this dish anytime throughout the year using frozen corn - just prepare the corn according to the directions on the package.

Serves 4 as a side.

Ingredients: 

  • 2 ears of corn cooked, shucked, and cut off the cob
  • 1 cup cherry tomatoes, halved or quartered
  • 1 avocado, peeled, pitted, and sliced
  • 1/2 cucumber, diced
  • 1/4 onion, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 3 tablespoons of cilantro, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  1. First, make the dressing. Add the olive oil, lime juice, cilantro, garlic, salt and pepper in a large bowl and whisk to combine.

  2. Add the corn, cherry tomatoes, avocado, cucumber, and onion to the bowl. Toss with the dressing until fully combined. Serve cool or at room temperature.