This is one of my favorite side-dish salads. It pairs well with nearly anything, and it has just the right flavor mix of sweet and savory, and the right texture mix of crunchy and creamy. I served it recently as an accompaniment to grilled skirt steak with chimichurri sauce and tonight alongside grilled lemon and thyme chicken.
It can be made whenever fresh corn is available, but I particularly like making it around this time, with summer waning and tomatoes at their best.
Ingredients
2 cups grilled corn (3-4 ears depending on size)
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon sea salt
1/4 teaspoon pepper
Directions
Using a sharp knife, cut the corn off the cobs. In a large, glass bowl, combine the corn, tomatoes, avocado and onion, stirring to break up the segments of corn. Mix together the dressing ingredients in a small bowl. Pour over the salad, and gently toss to mix. Serve immediately.
Happy end of summer!
