Fresh Corn and Avocado Salad

Here’s the recipe for my most requested salad during the hot summer months.  Taking advantage of the seasons freshest produce, this dish will be a hit for sure at your Fourth of July barbecue!


Fresh Corn and Avocado Salad

 Makes 4-6 side servings


2 ears of fresh sweet corn

2-3 large ripe avocados, pitted and diced

1 basket of cherry tomatoes, sliced in half

1 red onion, medium dice

the juice of one lime

1/4 cup of olive oil

1/4 rice vinegar (cider or red wine will work as well)

salt and pepper


Using a Chef’s knife, carefully slice kernels of corn off the cob and place into a large bowl.   Add avocados, tomatoes, red onion and the juice of one lime.   Set aside.

In a small bowl, whisk olive oil, vinegar, salt and pepper to taste.

Pour over salad and gently toss just until all ingredients are coated with dressing. (You may not need all of the dressing.)



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