Fresh Corn and Avocado Salad
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.
How to Make It
Step 1
1
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
Step 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.
Step 3
3
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Step 4
4
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
Step 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.
Step 3
3
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Step 4
4
Note: Nutritional analysis is per serving.
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