Rating5/5 (from 5 ratings)5
3 ears of fresh sweet corn, husked and cut from cob
1/2 cup red onion, diced
1 small avocado, diced
1 Tablespoon olive oil
Juice of 1/2 lime
1 Tablespoon fresh basil or cilantro, chopped
1/2 teaspoon sea salt
Freshly ground pepper to taste
After husking and cutting corn from cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day!
Greeneyedlady's ThoughtsBy greeneyedlady
What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!
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