Avocado, Tomato, Corn Salad Recipe
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CORN SALAD WITH AVOCADO AND CHERRY TOMATOES
Sometimes I wish I could have an avocado tree like my mom does in Mexico, and be able to just go outside and cut a ripe and nutritious avocado! Lucky for me, I can find Avocados From Mexico at my local grocery store and enjoy a Summer salad with avocado.
Do you want to know if your avocado is ready to eat? Check this resource! Avocados are always Fresh & Delicious!
How to make Avocado, Tomato, Corn Salad Recipe
Notes:
- This Corn salad is not a Traditional Mexican Recipe, but it uses several ingredients that are commonly used in Mexican dishes.
- During the summertime, I like to add Purslane or Watercress. If you can find them in your area, try adding them to this salad, they give it an extra rich, earthy flavor.
DIRECTIONS:
- Cut off the kernels from the corn, slicing from the top of the cob. Place them in a saucepan with 2 cups of boiling water and cook for 2 minutes. Remove from heat, place the corn in a colander, and immerse in cold water to stop the cooking. Drain the corn and place in a large bowl.
- Cut the cherry tomatoes in half.
- Thinly slice the radishes and the cucumbers, and place in the bowl with the corn. Remove the leaves from the sprigs of mint and cilantro. Add the rest of the ingredients.
- To prepare the dressing, whisk together the oil, lime juice, salt, and pepper.
- Cut the avocado in half, and remove the pit. Slice or dice.
- Pour the dressing over the salad ingredients and stir. Taste to check if it needs more salt or pepper. Finally, add the sliced (or diced) avocado and gently toss into the salad. Serve immediately and enjoy your Fresh Corn Salad!
A delicious Avocado, Tomato, Corn Salad that’s perfect to enjoy this time of year. In Mexico, we love avocados. We even have some jokes about how disappointed we feel after eating a meal and realizing that we forgot about that perfectly ripe avocado that we had in the kitchen!
- 10 oz. Cherry Tomatoes
- 2 Ears of corn
- 1 Large ripe Avocados From Mexico
- 3 Radishes
- 1 Small Cucumber
- 2 Sprigs of fresh mint
- 4 Sprigs of Cilantro
- 2 Tablespoons Vegetable or Olive Oil
- 2 Tablespoons Lime juice
- Salt and pepper to taste
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Cut off the kernels from the corn, slicing from the top of the cob. Place them in a saucepan with 2 cups of boiling water and cook for 2 minutes. Remove from heat, place the corn in a colander, and immerse in cold water to stop the cooking. Drain the corn and place in a large bowl.
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Cut the cherry tomatoes in half (it is easier if you slice them from the top instead of horizontally).
-
Thinly slice the radishes and the cucumbers, and place in the bowl with the corn. Remove the leaves from the sprigs of mint and cilantro. I like to add them whole, but you can also finely chop them. Add the rest of the ingredients.
-
To prepare the dressing, whisk together the oil, lime juice, salt, and pepper.
-
Cut the avocado in half, and remove the pit. Slice or dice, according to your preference. Set aside.
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Just before serving, pour the dressing over the salad ingredients and stir. Taste to check if it needs more salt or pepper. Finally, add the sliced (or diced) avocado and gently toss into the salad. Serve immediately and enjoy!
This is not a Traditional Mexican Recipe, but it uses several ingredients that are commonly used in Mexican dishes.
During the summertime, I like to add Purslane or Watercress. If you can find them in your area, try adding them to this salad, they give it an extra rich, earthy flavor.
Buen Provecho!
Mely Martinez
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The timing for this resipe is perfect as corn is just arriving in grocery stores! I think this will become my "make it all summer" salad.