Summer Corn Salad

Summertime means lots of outdoor fun and of course BBQ's. One of my favorite summer BBQ dishes is actually a side dish. My husband has been making this dish for the last couple of summers and it is always a hit. The Summer Corn Salad is light and compliments pretty much anything you decide to throw on the grill. 



1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 tbsp. fresh cilantro, chopped


juice of 1 lime

3 tbsp. olive oil

1 tbsp. honey

sea salt and fresh pepper to taste


Remove husks from the corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob and scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the tomatoes. avocado, cilantro, grilled corn and dressing. Mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10 to 15 minutes to let the flavors mingle. Enjoy.

Recipe from epicurious

Pamela LiptonComment