Cooking with Chef Bryan: Summer Corn Salad

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often less expensive.

avocado

🥗Healthier: mashed avocado

💰Cheaper: none

Mashed avocado offers similar creaminess at lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: none

Lemon juice provides similar acidity and flavor.

Take a whole ear of corn with the silk still on it and place it in the microwave for 4 minutes.

After 4 minutes, cut off the bottom of the corn cob and squeeze the top to pull the corn out, removing the silk and husk easily.

Chop the grilled corn off the cob into a bowl.

Add diced cucumbers, chopped red onion, and diced avocados to the bowl.

Add cherry tomatoes and chopped parsley to the bowl.

In a separate bowl, mix together lemon juice, olive oil, salt, black pepper, and splashes of red wine vinegar.

Pour the dressing over the salad ingredients and mix gently with a fork, being careful not to smash the avocados.

Let the salad sit covered in the refrigerator for several hours to meld flavors, or serve immediately if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary