Summer Corn Salad
side dish for a hot summer day lunch or a summer night barbecue!

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Summer Corn Salad

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Ingredients

Adjust Servings:
5 Ears of Corn shucked
1 cup Cherry Tomatoes quartered
1 Cucumber diced
1 Avocado diced
1/2 Red onion minced
1 Garlic Clove crushed
1/2 cup Basil Leaves chopped
1/4 cup Mint Leaves chopped
1/4 cup Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Lemon Juice
Cuisine:

Sweet summer corn, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.

  • 20 mins
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

In a bowl combine olive oil, crushed garlic, basil and mint leaves. Let the oil set for a while so the flavors will infuse together.

2
Done

Bring a large pot of water to a boil over high heat. Add ears of corn to boiling water and boil 5 minutes. Drain and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing bowl.

3
Done

Toss the corn with the tomatoes, cucumber, avocado and onion. Cut and add the avocados to the bowl.

4
Done

Drizzle infused oil over salad and gently toss. Squeeze a tablespoon lemon juice over the avocados and then mix everything together. Add salt and pepper to taste. Refrigerate for an hour. Serve cold.

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Chicken Francese
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Simple Syrup
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Chicken Francese
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Simple Syrup

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