Corn, Avocado, & Tomato Salad
August 12, 2008
The inspiration for this recipe came from an issue of Real Simple, several years ago. I can’t find the original recipe online, but that’s where I got the idea to put these three main ingredients together.
I use raw sweet corn for this recipe, which in season (right now! go get some) is just divine. You just stand the cob up on end, and use a large chef’s knife to pare the kernels away from the cob. Make sure you do this inside the dish you’re going to use for the rest of the recipe, so that any liquid released by cutting the corn winds up in your food, not on your cutting board. I’m a tiny bit obsessed with the crunchy texture of the raw corn, especially the way 4 or 5 kernels will hold together off the cob, uniting to create a big chunk of summer goodness.
I use two ears of corn; two avocados, in bite-sized chunks; a half pint of grape tomatoes, halved; the juice of one lemon; and a large handful of cilantro, chopped (you can substitute basil). Mix them all together and serve at room temperature or straight from the fridge.
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Filed under: CSA,Salad,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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8 Comments
1.
Beth | August 12, 2008 at 9:15 pm
Oh, this looks yummy. And it looks like something my kids would actually eat. Thanks for sharing!
2.
Cathy-wheresmydamnanswer | August 12, 2008 at 11:07 pm
This looks so great – what a wonderful summer salad.
3.
Lauren | August 13, 2008 at 8:18 am
I make a similar recipe – except instead of lemon juice i use balsamic vinegar.
Yummy! I’ll have to try your version the next time I make it!!!!
4.
merrie | August 13, 2008 at 10:55 am
That looks incredible! I am so craving it right now.
5.
startcooking | August 15, 2008 at 4:34 am
After seeing this recipe, I’m heading out to the grocery store, praying they have some ripe avocados! This looks simply delicious and probably takes a maximum of 5 minutes to prepare. Thanks! Kathy
6.
Aunt Barbara | August 15, 2008 at 1:21 pm
Looks delicious!
7.
Jodi | August 18, 2008 at 9:40 pm
That so looks like a good salad to me!
8. chickinthekitchen.com &ra&hellip | July 27, 2010 at 8:13 pm
[...] of the pancake, its sweetness nicely contrasted by the bite of ground pepper. I would make my Corn, Avocado, & Tomato Salad next time, [...]
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