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Corn, Avocado, and Tomato Salad

Recipes by Chef Steph

Chef Steph

Corn, Avocado, and Tomato Salad

Whip up this simple salad with fresh summer veggies from your garden.

ingredients

Corn, Avocado, and Tomato Salad
  • 3 - ears corn, preferably yellow, shucked
  • - Kosher salt and freshly ground black pepper
  • 1 pint - heirloom cherry tomatoes, halved through the stem
  • 1 cup - crystallized ginger, chopped
  • 1 - Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
  • 1/2 cup - medium-diced red onion
  • 2 - jalapeño peppers, seeds and ribs removed, minced
  • 1 1/2 teaspoons - grated lime zest
  • 1/4 cup - freshly squeezed lime juice (3 limes)
  • 2 tablespoons - good olive oil
  • 1 teaspoon - minced garlic
  • 1/4 teaspoon - chipotle chili powder
  • 2 - ripe Hass avocados, large-diced
  • - juice of 1 lemon
  • 8 cups - fresh blackberries
  • 8 cups - peeled, sliced peaches
  • 3 cups - sugar
  • 3/4 cup - all-purpose flour
  • 1/2 teaspoon - ground cinnamon
  • pinch - salt
Prep time
15 minutes
Cook Time
10  minutes
Serves
6 to 8

Directions

  1. Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender.
  2. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife.
  3. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeño peppers.
  4. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Pour the dressing over the vegetables and toss.
  6. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice.
  7. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados.
  8. Sprinkle with salt and serve cold or at room temperature.

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