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The Easiest (And Yummiest) Summer Salad

Summer is finally here, celebrate the bounty of fruits and veggies with this summer salad: corn, tomato, and avocado!

This salad has roots dating back to Mexico: Maize, or corn, was domesticated in the country many thousands of years ago. Along with beans and chiles, it’s a staple crop for all Mexicans. After the Spanish conquest, corn traveled to Europe and from there it spread to other countries, rising in popularity because of its ability to grow in varied climatic conditions. Now you can find all types of corn used in a variety of recipes from tamales and tortillas to stews and ice creams. I’ll always love it because it means summer has arrived.

I live in Canada, where the seasons are quite marked, so by the time summer finally arrives, I crave fresh, delicious food that is easy to make and tastes great. But I don’t want to spend hours in the kitchen when I could be outside enjoying the sunshine. This recipe fits the bill.

One of the pleasures of summers in Canada is buying seasonal produce from local markets and corn is always a star ingredient. While you could take a shortcut and use frozen corn, this recipe is infinitely better if you make it with fresh. Cook the ears in plenty of salted water until tender, then cut the kernels off the cob, and separate kernels to use in the salad.

This is one of those dishes that everyone likes and the beauty of it is you can make most of it ahead of time. The only ingredient you must add just before serving is the avocado. That means you have more time to spend with friends, enjoying a drink in the summer sun. 

Corn Salad with Tomato and Avocado

  • 2 cups cooked fresh corn kernels, from about 3 large ears of corn
  • 14 grape tomatoes, halved lengthwise
  • 3 green onions, white and pale green parts, sliced thinly crosswise
  • 1 jalapeño chile, minced
  • 1/4 cup chopped cilantro
  • 1 ripe avocado, peeled and diced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablesploon plus 1 teaspoon red wine vinegar
  • 2-3 tablespoons olive oil

Get the full recipe. 

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