How to Make Summer Corn Salad

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas add creaminess while cucumbers are more budget-friendly.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is nutritious and convenient, while canned corn is cost-effective.

Remove the husk from fresh corn.

Boil corn in a large pot of boiling water for 3 minutes.

Remove corn from boiling water and rinse with cold water to stop cooking.

Cut corn off the cob using a large knife.

Slice a pint of cherry or grape tomatoes in half and add to the bowl.

Dice one avocado and add to the bowl.

Finely dice a quarter cup of red onion and add to the bowl.

Finely dice one jalapeno, removing ribs and seeds, and add to the bowl.

Add a third cup of finely chopped cilantro to the bowl.

In a separate bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of lime juice, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of garlic powder.

Pour the dressing over the corn salad mixture.

Use a spatula to toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary