Summer Fresh Corn Salad
User Reviews
5
Summer Fresh Corn Salad
Description
This Summer Fresh Corn Salad starts by boiling fresh shucked corn and then cutting the kernels from the cobs. The kernels are mixed with diced Roma tomatoes, cucumber, avocado, and minced red onion. Freshly chopped basil and mint leaves add fragrant herbaceous notes that brighten the salad.
The dressing combines extra virgin olive oil with apple cider and red wine vinegar, seasoned with salt and pepper. Tossing the salad in this dressing creates a balanced mix of sweet corn, acidity, mild spice, and fresh herbal flavors. The textures range from juicy tomatoes and creamy avocado to crisp cucumber and tender corn kernels.
This salad is ideal as a light side or a refreshing addition to summer grills or picnics. The tomatoes and herbs emphasize freshness, while the avocado adds a rich contrast.
As a tip, fresh, sweet white corn can be eaten raw if preferred, simply shucked and kernels sliced off without boiling, preserving a crunchier texture.
Ingredients
- 5 ears corn shucked, fresh
- 2 medium Roma tomato diced
- 1 medium English cucumber diced
- 1 medium avocado diced
- 1/2 medium red onion minced
- 1/2 cup basil chopped, fresh
- 1/4 cup mint leaves chopped, chopped, fresh
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Shuck 5 ears fresh corn and remove silk. Add ears of corn to boiling water and boil 5 minutes. Use tongs to remove from the water and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing or serving bowl.
- Dice 2 medium roma tomatoes , 1 medium English cucumber, and 1 medium avocado. Mince 1/2 medium red onion and add all to the corn along with 1/2 cup chopped fresh basil, and 1/4 cup chopped fresh mint leaves.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper
- Pour dressing over salad and toss to combine. Taste and add additional salt and pepper to taste.
Notes
- Fresh sweet white corn may be used raw, sliced directly off the cob without boiling, to add crispness to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 163kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.004g | 0% |
| Sodium | 158mg | 7% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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