This Sweet Corn, Creole Tomato and Avocado Salad is the perfect summer side dish. It’s bursting with all of the fresh flavors and textures of summer and is cool on the palate.
This salad is a delicious accompaniment to all kinds of grilled meat, poultry or seafood, and is easy to pack up and take to any summertime event.
Sweet Corn, Creole Tomato and Avocado Salad
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Serves 6
4 ears of fresh sweet corn
1 ½ teaspoons kosher salt
2 fresh jalapenos, seeded and chopped
½ cup chopped red onions
2 large ripe Creole tomatoes, sliced into wedges
2 cloves minced garlic
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons fresh lime juice
¼ cup red wine vinegar
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1/3 cup vegetable oil
2 large ripe avocados
- Bring a large pot of water to a boil. Shuck the ears of corn, add 1 teaspoon of salt to the boiling water and then drop the corn into the salted boiling water. Cook the corn for 7 minutes. Then drain the corn and set it aside to cool.
- Once the corn is cooled use a sharp knife to cut off the kernels and place them into a large mixing bowl.
- Add the chopped jalapenos, red onions and tomato wedges into the mixing bowl with the corn.
- In a small mixing bowl, whisk together the garlic, pepper, cumin, chili powder, lime juice, vinegar, oil and remaining kosher salt. Pour the dressing over the salad and toss to combine.
- Cover and place the corn salad into the fridge to chill until you are ready to serve.
- Right before serving, add in fresh chopped avocado. Toss once more and serve.
This article was originally published in the July 2024 issue of 225 Magazine.