Fun, fresh, and vibrant, this easy to make corn salad is a perfect side to make this summer!
Ingredients
6ears of corn on the cob
1cupgrape tomatoeshalved or quartered
½cupdiced cucumberenglish
1avocadocubed
½cupfresh herbsparsley, basil, mint, cilantro all work well
1tablespoonminced jalapeñooptional
½cupcrumbled Feta or Cotijaoptional
Dressing
½red oniondiced
¼cupolive oil
2limesjuiced
1tablespoonhoney
1teaspoonsalt
½teaspoonpepper
Instructions
In a medium bowl, add the olive oil, lime juice, honey, salt and pepper. Vigorously mix with a fork to dissolve the honey and salt. Add the diced red onion. Set aside (can be made ahead).
Cook the corn--Grilling: Place corn over your grill or campfire, husk on, and rotate frequently for about 20 mins. Shuck then return to grill for a few more minutes to brown the corn.Boiling: Remove the husk and silk, boil in salted water for 10 minutes, and then dunk in an ice bath to rapidly cool the corn down.
Chop the tomatoes and cucumbers into bite sized pieces. Roughly chop the fresh herbs. Mince the jalapeno (if using). Shave the corn kernels off the cob using a sharp knife. Transfer all the ingredients to a large bowl.
Right before serving, add cubed avocado and gently mix in the dressing.