Fresh Corn Salad

Fresh Corn Salad

courtesy Lake Tahoe Markets

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad.

3 cups raw corn kernels (from 4 cobs)
1 medium tomato, chopped
¾ cup chopped green onion
1 cup quartered and thinly sliced cucumber
½ cup chopped leafy herbs (basil, dill,, mint, parsley and/or cilantro)
½ cup chopped radishes
1 jalapeño, thinly sliced
¼ cup extra-virgin olive oil
1 Tbsp. red wine vinegar, to taste
2 cloves garlic, minced
Salt and pepper, to taste
1 ripe avocado, diced

In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.  In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine. Add avocado and gently toss. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Until Next Time…

Happy Gardening…

Aaron Aveiro
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