Summer Corn Salad

Serves 4-6   This is so easy – almost too easy – and great for a warm summer day. Get the freshest white corn available and good cherry tomatoes. If you grow your own, or have a favorite local Farmer’s Market source, this is a good way to enjoy them. Sometimes I’ll add chopped jicama or chopped cucumber if I have it on hand.



1 cup+ cherry tomatoes – cut in half

3 ears fresh white corn

1-2 avocados – chopped (we love avocados, so I use 2)

1/2 sweet onion – chopped fine

1/2 red bell pepper – chopped (optional)

1/4+ cup olive oil

1 Tbsp rice vinegar or white balsamic vinegar

1 – 2 limes – juiced

drizzle of honey

pinch salt/pepper



Husk the corn, remove the “silk”, then wash and dry them well. Rub each one with some olive oil and grill over high heat until slightly charred. You don’t want to cook the corn very much, just give it a little color, which is why I use high heat. (You could also use a very hot skillet instead of the BBQ grill.) This is a great side dish for grilled meats.


Set corn aside and let it cool.


Meanwhile, make the dressing. Whisk together the olive oil, vinegar and lime juice until well blended. Add the drizzle of honey and salt and pepper. Adjust the seasoning. You may want to add more vinegar or honey – it’s a personal thing so work on it until it’s to your liking.


Take the cooled corn and remove the kernels. I like to use 2 bowls for this. Place one small bowl upside down in a much larger bowl. Stand the cob end on the smaller bowl and use a sharp knife to carefully remove the kernels.


Place kernels in a large salad bowl then add the cherry tomatoes, onion, red bell pepper (if using) and avocado. Gently mix them together, then add about half of the salad dressing and mix again. Continue to add dressing until you feel it is adequately covered to your taste. Serve on a crisp bed of lettuce.