Corn and Avocado Salad

With things heating up we wanted to share a great recipe to cool down this summer: Corn and Avocado Salad. Corn is one of our favorite seasonal vegetables, and using it in a salad is a fresh way of preparing it for the perfect snack.  This recipe is easy to follow, light, and pretty healthy, too. 


6 ears corn

2 cups halved cherry tomatoes

1/2 cup thinly sliced red onion

1 large avocado, cut into 1/2-in. cubes

1/3 cup chopped fresh basil leaves

2 tablespoons Champagne vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


  1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
  2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
  3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
  4. Enjoy!


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