The Best Ever Summer Corn Salad
Yield
8 servings
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Our The Best Ever Summer Corn Salad combines corn, avocado & tomatoes in a light and delicious side dish for a hot summer day lunch or a summer night barbecue.
Ingredients
- 4 ears of Fresh Corn or 1 bag of Frozen Corn
- ½ cup Red Onion (chopped)
- 8-10 Cherry Tomatoes (halved)
- 2 ripe Avocados
- 2 tablespoons Extra Light Olive Oil
- 1 clove of Garlic (crushed or finely minced)
- 3 leaves Fresh Basil (finely chopped)
- 1 tablespoon Lemon Juice
- Salt
- Pepper
Instructions
- In a separate bowl/container combine olive oil, crushed garlic, and basil. Let the oil set for a while so the flavors will infuse together.
- In a large bowl mix the corn, chopped red onions, and chopped cherry tomatoes.
- Drizzle infused oil over salad and gently toss.
- Cut and add the avocados to the bowl.
- Squeeze a tablespoon or so of lemon juice over the avocados and then mix everything together. The lemon juice on the avocados will keep them from turning brown for a day or so.
- Add salt and pepper to taste.
- Refrigerate for an hour or two.
- Serve cold.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!