SUMMER CORN SALAD
Recipe from The Spicy Olive
Prep time 20 minutes
Serves 6
INGREDIENTS
4 large ears of corn
1/2 cup olive oil*
2 Tbsp. red wine vinegar*
1 cup cherry tomatoes halved
1 small red onion thinly sliced
1 cup cucumber thinly sliced
1/4 cup fresh basil chopped
2 Tbsp. fresh mint chopped
2 Tbsp. fresh dill chopped
1 ripe avocado diced
salt and pepper to taste
INSTRUCTIONS
Preheat grill or grill pan to medium high. Place corn on grill and turn frequently to cook and lightly char. Cool corn and cut kernels from cob.
In a large salad bowl, whisk together the olive oil and vinegar. Add corn, cherry tomatoes, red onion, cucumber, basil, mint, and dill. Toss to coat evenly. Can make the salad a day ahead but add the avocado just before serving.
*Notes from The Spicy Olive:
For south of the border flavor and a little heat, try this recipe with Persian Lime olive oil and Serrano Honey balsamic vinegar instead. Add cilantro if using this combo instead of the dill and mint. Another delicious combination to play up the fresh herbs in the salad is The Spicy Olive’s Basil olive oil and Lemongrass Mint balsamic.