Corn Salad
This salad shouts “Summer!” It’s an excellent accompaniment for a casual dinner party or large-scale entertaining because you can assemble it hours in advance, undressed and refrigerated. Just toss with the dressing right before serving. The recipe doubles or triples easily.
Fresh Corn Salad
6 servings
5 ears fresh corn, kernels cut from the cob
1 tablespoon salt
1/2 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 small zucchini, finely chopped
1/4 cup Italian parsley, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh cilantro, minced
1/3 cup Mexican Dressing, page 273 (in my cookbook), or dressing of choice
To serve
1 avocado, diced
Directions
Bring a small pot of water to boil. Add the corn and salt. Boil for 30 seconds, place in a colander, and rinse under cold water until corn is room temperature. Drain for at least 5 minutes.
Place all salad ingredients in a serving bowl. Cover and refrigerate if not serving immediately. Lightly dress the salad and add the avocado just before serving. Taste and adjust seasonings.
