When the farmer's markets and grocery stores are bursting with fresh summer produce, this salad is pure perfection. Sweet corn, juicy tomatoes, and creamy avocado...what could be better?
And here's a plan-ahead tip. Next time you're making corn on the cob, cook up a few extra ears and make this salad with the leftovers. You won't regret it.
Let's get cooking!
Corn, Avocado & Tomato Salad
Inspired by Therese's Corn & Tomato Salad
4 ears corn (or substitute 2 cups frozen corn, thawed)
2 avocados, diced
1 large tomato, diced (or substitute 1 1/2 cups halved grape tomatoes)
2 tablespoons chopped fresh basil
2 teaspoons extra virgin olive oil
2 teaspoons apple cider vinegar
Salt and pepper
Bring a large skillet of water to a boil. Add corn and cook for about 4 minutes, until it's just tender. Allow corn to cool and cut kernels off the cob.
In a large bowl, combine corn kernels, avocado, tomato, and basil. Drizzle with olive oil and vinegar and season to taste with salt and pepper. Stir gently to combine. Serve immediately.
P.S. Sometimes I have help taking pictures for the blog.