This recipe has been circulating lately so I decided to try it for the holiday weekend. I needed a new salad since I always seems to fall back on my favorites, broccoli salad, and corn and black bean salad.
This was delicious but I must confess that I did not grill the corn as the original recipe suggested. I was in a rush and didn’t want to heat up the grill. I had some delicious sweet corn that I boiled gently for about eight minutes then let it cool until I could hold onto the ear to cut the corn off of the cob.
This salad is excellent! The secret is to have quality sweet corn, semi-ripe avocados and tender cherry tomatoes.
4 ears of sweet corn
Small carton of cherry tomatoes
2 medium avocados
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons Canola oil
Juice of one lime
1 garlic clove, minced
1 tablespoon honey
1 tablespoon cilantro
Sea salt and coarse black pepper
Grill or boil the corn until tender, then remove the kernels from the cob.
Halve cherry tomatoes (You can use as many as you like. I used about a cup and a half)
Peel, core and chop avocados
Dice onion and celery
Mix altogether in a large bowl
In a small bowl mix the lime juice, garlic, honey, cilantro, salt and pepper.
Toss the corn, avocado, tomato mixture with the dressing.
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