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Corn Salad with Avocado and Tomato

By Tia Ohm

A great potluck dish to bring to those upcoming summer parties. With many of these ingredients being in season, this is a great spring and summer recipe; simple, fresh, and delicious. Enjoy with chips or just as is.

What You’ll Need:

  • 1-2 organic ears of corn, shucked
  • 1 avocado, peeled, pitted, and diced
  • 1-2 farm fresh organic tomatoes, chopped
  • 2 T freshly chopped parsley
  • 1 green onion, chopped
  • 1 clove raw garlic, minced
  • juice of half a lemon
  • drizzled extra virgin olive oil
  • sea salt and cracked pepper to taste

What to Do:

  1. Fill a medium pot half way with water and bring to a boil. Boil your corn for about 5-10 minutes, remove from water and let cool.
  2. Combine all ingredients in a bowl and mix. Cut corn kernels off the cob and mix into to salad.
  3. Chill in refrigerator for at least 10 minutes to allow flavors to set. Add salt if needed and serve chilled or at room temperature.

Serves 3-4 people