Grilled Corn Salad with Tomatoes and Avocados

Updated: Jul 8, 2019


Here is my go-to summer salad recipe just in time for the Fourth of July! This delicious combo of corn, tomatoes, and avocados is the ultimate cookout side. I've highlighted the best of what summer has to offer here- it doesn't get more seasonal than juicy tomatoes partnered with sweet corn! The corn this time of year is so fresh that it barely needs any cooking, but I love to throw it on the grill for some added flavor. Just grill it up while you’re flipping burgers! It barely singes on the grate to develop enhanced smoky sweetness. The succulent kernels are then sliced from the cob and tossed with a lemon paprika vinaigrette and a delicious medley of herbs, tomatoes, avocados, feta, and arugula. This salad could not be simpler! It is such a crowd pleaser- I recently served this up at a cooking demo and received rave reviews. If you would like to make this ahead of time, you can add the tomatoes, scallions, and corn in with the dressing to sit at room temp for a while, but hold off on the feta, green herbs, avocados, and arugula until the last minute. This side is just as tasty partnered with a prime steak as it is with a hot dog- it's humble yet elegant. Add this to your menu for the Fourth- I know it will become a repeat all summer long!

prep time: 20 min. cook time: 5 min. serves: 6


INGREDIENTS

extra virgin olive oil

kosher salt

black pepper

3 ears of fresh corn, husked and silks removed

1 lemon, juiced

1 tsp smoked sweet paprika

2 cups cherry tomatoes, halved

4 scallions, thinly sliced

2 cups baby arugula

1/2 cup feta, crumbled

1 ripe avocado, cubed

2 tbsp fresh mint, chopped

2 tbsp fresh basil chopped

flaky salt for finishing

INSTRUCTIONS

Preheat the grill for medium high heat. Drizzle the ears of corn all over with olive oil and sprinkle with salt and pepper- give them a rub to evenly coat. Place the corn on the hot grill and cook until it has slightly charred on all sides, about 8-10 minutes total. Remove the corn to a cutting board and slice the kernels from the cob when it's cool enough to handle. In the bottom of a salad bowl, add the lemon juice, paprika, 1/2 tsp salt, and 1/4 tsp pepper and whisk to combine. Slowly stream in 1/3 cup EVOO, whisking constantly to emulsify. Add the corn to the vinaigrette in the bowl along with the tomatoes, feta, avocados, arugula, scallions and herbs. Gently toss to combine and check for seasoning. Sprinkle some flaky salt on top to finish and serve.


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