Ingredients:

  • 3 cups Fresh or Frozen Corn Kernels
  • 1 pint Cherry or Grape Tomatoes, halved
  • 2 large Ripe Avocados, diced
  • 1/2 medium Red Onion, finely diced
  • 1/2 cup Fresh Cilantro, chopped
  • 1 small Jalapeño Pepper, seeded and finely minced (optional)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lime Juice
  • 1 clove Garlic, finely minced
  • 1/2 tsp Ground Cumin
  • 3/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sugar or Honey (to balance acidity)

Instructions:

  1. Cook the Corn: If using fresh corn on the cob, slice the kernels off the cobs. Blanch the kernels in boiling, salted water for 2-3 minutes, or sauté them until lightly charred. If using frozen, boil for 1 minute or thaw completely.
  2. Cool Down: Drain the corn immediately and spread it on a clean surface to cool completely. Warm corn will wilt the fresh ingredients.
  3. Prep Vegetables: Halve the cherry tomatoes and finely dice the red onion. Rinse the diced red onion under cold water for 30 seconds to mellow its bite; drain thoroughly.
  4. Combine Salad Base: In a large mixing bowl, combine the cooled corn kernels, halved tomatoes, diced red onion, and chopped cilantro (and jalapeño, if using). Do not add the avocado yet.
  5. Whisk the Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lime juice, minced garlic, cumin, salt, pepper, and sugar/honey. Vigorously whisk or shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning.
  6. Dress and Rest: Pour the prepared vinaigrette over the bowl of corn and vegetables. Toss gently until evenly coated. Let the salad rest for 15 minutes in the fridge (optional, but recommended for flavor absorption).
  7. Final Assembly: Just before serving, dice the avocado. Gently fold the diced avocado into the salad, ensuring not to over-mix. Taste one final time for seasoning and serve immediately.