A delicious corn salad that is loaded with flavor, and the perfect side to a BBQ or potluck.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Picnic Salad, Salad
Cuisine: American
Keyword: corn salad, mexican corn salad
Servings: 4
Calories: 322kcal
Ingredients
3cupsraw corn kernelsabout 4 large cobs
½cuptomatochopped
1/2cupgreen onionchopped
¼cupred oniondiced
1cupEnglish cucumberquartered and sliced
1/4cupcilantrochopped
¼cupbasilchopped
1Tablespoonfresh mintchopped
½cupradishthinly sliced and quartered
1jalapeñovery thinly sliced (optional, adjust to heat preference)
1avocadoripe, diced
Dressing
¼cupextra-virgin olive oil
1tablespoonred wine vinegar
2clovesgarlicminced
2Tbsbasilchiffonade
½teaspoonsalt
Fresh ground black pepperto taste
Instructions
In a large bowl, add the corn, tomato, green onion, red onion, english cucumber, cilantro, basil, mint, radishes, and jalapeño. Stir to combine. Set aside.
In a separate bowl, combine all ingredients for dressing except salt and pepper, whisk until blended. Taste, and adjust flavor with salt and pepper as needed.
Pour dressing over the corn mixture, and use a spoon to toss.
Add avocado and gently toss, so as not to mash.
Taste, and adjust flavor as desired.
Serve immediately.
Notes
Note: If making ahead, combine everything but avocado, and chill for later. Add avocado just before serving.