August means ripe tomatoes and fresh corn on the cob. This colorful salad takes advantage of both at their very best.
Not only is this recipe super easy – it’s also super delicious, with iconic summertime flavors that make everyone happy. The addition of creamy avocado and aromatic basil help turn this salad into a warm weather staple.
You may already know this, but when using fresh corn on the cob, you can plan on approximately 3/4 cup of corn per ear. Of course, that may vary, but it’s a pretty good rule of thumb. This recipe uses two or three ears of corn, and can be doubled or tripled for a larger crowd.
Save time by steaming the corn the night before, then refrigerating overnight to make this salad the next day. You can even use frozen corn in a pinch, a great alternative during the rest of the year.
I adore the fresh basil in this recipe, however, my husband and our kids love it without, so we sometimes make two different versions. With that in mind, consider basil to be less of an essential, and more of a gentle suggestion. Please experiment and let me know what you like best!
FRESH CORN, TOMATO, AND AVOCADO SALAD
2 cups organic corn (2 or 3 ears, fresh corn on cob, OR one 10-ounce package, frozen corn)
1/2 cup grape tomatoes, halved
1 tablespoon balsamic vinegar (or to taste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe Hass avocado, chopped or diced
1/4 cup fresh basil, minced (optional)
Prepare the corn, steaming until tender crisp. Remove from heat. Drain, and allow the corn to cool.
Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You’ll be able to skip this step if using frozen corn.) The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.
When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar. Season with salt and pepper. Mix well. Add avocado and basil (if using). Toss gently and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen