No-Cook Fresh Corn, Tomato and Avocado Salad

THK Fresh Corn Salad4

Candy-sweet, fresh summer corn. Bright, perfectly ripe tomatoes. Mmmmm … and buttery, melt-in-your-mouth avocados.

So simple, yet bursting with so much flavor.

Kinda like poetry for your mouth. (But good poetry – not some of that weird stuff I had to read in high school.)

THK Fresh Corn Salad1

Sweet corn lovers (and I think that includes pretty much any person with tastebuds) can be divided into two groups. Those who know that one of the very best ways to eat sweet corn is right out of the husk, totally fresh and uncooked … and those who had no idea you could eat it that way. If you fall into the first group, then you can already visualize how delicious this salad is. If you are in the second group, well, you won’t be for long.

Added bonus: skipping the whole cooking step makes this extra quick and easy. You know, this is National Simplify Your Life Week. No cooking? That’s totally a way to simplify your life! We’re here for you.

To be honest, this isn’t exactly the fresh corn salad I originally set out to create. But as I imagined the flavors I wanted, it just evolved so perfectly. I realized I didn’t need to make it more complicated to be more delicious. The vibrant flavors of summer shine beautifully, effortlessly.

THK Fresh Corn Salad2

All you have to do is slice the kernels from three ears of fresh sweet corn, then add quartered grape or cherry tomatoes and diced avocado. A dressing of olive oil, lemon juice, salt and pepper is truly all this needs.

THK Fresh Corn Salsa3

You can serve it immediately, or let it sit for up to an hour or two (although it’s not quite as good after it’s been refrigerated overnight). If you let it sit just a little, something magical happens. The avocado ever-so-slightly begins to melt into the dressing. You still have chunks of avocado in the salad, but you also have a bafflingly creamy dressing. I’ve had a hard time convincing guests that there really isn’t anything in the dressing but olive oil, lemon and seasoning. They’re convinced it’s more complicated. It’s magic. Or poetry.

THK Fresh Corn Salad5

My only warning: don’t bother making this with sub-par ingredients. Flavorless winter tomatoes or starchy corn just won’t get you where you want to go. This is too simple to mask bad ingredients, so use the very best you can find. You’ll be well rewarded.

THK By Shelley

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I remember standing with my grandmother in her lush organic garden (way back before organic was hip),  in the middle of her sprawling 100-acre farm, nestled next to her century-old brick farmhouse. We ate veggies right off the plants, basking in the summer sunshine. Mmmmmm … sugar snap peas. Oh, and the sweet corn! Besides what I ate standing in her garden, I was legendary as the tiny kid who could eat six ears or more at dinner. One of my earliest food memories. … What’s yours?

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No-Cook Fresh Corn, Tomato and Avocado Salad
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Yield: About 5 cups
 
Ingredients
  • Kernels cut from 3 ears of fresh sweet corn (to equal about 2 – 2½ cups)
  • 1 pint of grape or cherry tomatoes, quartered (to equal about 1¼ cups)
  • 1 avocado, cut into chunks
  • 1 tablespoon extra-virgin olive oil
  • 1¼ teaspoons kosher salt
  • 1 teaspoon lemon juice
  • ⅛ teaspoon black pepper
Preparation
  1. In a medium-sized bowl, combine corn, tomatoes and avocado.
  2. In a small bowl, combine olive oil, salt, lemon juice and black pepper. Whisk well to combine. Pour dressing over corn mixture and stir gently.
  3. Taste for seasoning. If the flavors aren’t quite vibrant, add just a tiny bit more salt and taste again. With this salad, there is a specific point at which the seasoning is just right and the taste absolutely pops. I have to adjust the salt just slightly every time I make it.
  4. Let sit until serving.

 

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Comments

No-Cook Fresh Corn, Tomato and Avocado Salad — 11 Comments

  1. Pingback: Recipes With Avocado

    • Hi, Jen! Really glad you stopped by! I’m pretty avocado-crazy, too, and this salad just sort of evolved from the simplicity of some of my very favorite summer veggies. So easy, but it makes me so happy! Thrilled that you like it, too! And thanks for the compliments on the photos! Gretchen is the wizard there – I just stand around and nudge wayward crumbs out of the shot and hold giant white cards to direct the light where she tells me! :D ~Shelley

  2. Pingback: Four-Ingredient Grilled Corn Salad with Nonfat Chili-Lime Dressing | Two Healthy Kitchens

  3. Pingback: How to Pit an Avocado | Two Healthy Kitchens

  4. Fresh corn is our summer favorite! My little girl just got braces, so I’ve been trying not to purchase too often. It’s not as much fun to eat sliced off versus biting into the corn off the cob. I love your recipe, it sounds like a wonderful taste and texture combination. Plus, you just can’t beat fresh :D I love your cutting board. That is beautiful!

    • Oh, Cindy – I just have to chuckle! I have two kids heading into braces in the next year, too, and I do totally remember the agony of staring down corn on the cob with a mouthful of braces! Hmmmmm … I’m thinking I’d better start adapting some of my favorite corn recipes for braces-wearing tweens! Haha! Oh – and thanks for the compliment on the cutting board! I love it, too! It’s made by a wonderful artisan in Ohio. You can check out his work at http://www.thecustomcuttingblock.com. ~Shelley

    • It really is so pretty, isn’t it?! (Nope – nothing shallow about pretty veggies!) We’re so lucky – there are some fantastic farms around us, and the local sweet corn is just sensational! It’s one of the highlights of summer when the locally grown sweet corn hits the market! ~G&S

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