Sweet Corn, Tomato & Avocado Salad

Sweet Corn, Tomato & Avocado Salad

This salad is late summer in a bowl—sweet corn, juicy tomatoes, zippy lime, a little jalapeño heat, and creamy avocado to tie it all together. It’s bright, fresh, and ridiculously easy to throw together. Perfect for backyard cookouts, potlucks, or anytime you want a beautiful and light show stopping dish.

Serves 8

Ingredients

• 6–8 ears sweet white or yellow corn

• 1–2 pounds cherry tomatoes (mixed colors if available), halved

• 2 cups lightly packed cilantro leaves

• 1 jalapeño, seeds removed and finely diced

• 4 cups arugula

• Juice of 2 limes

• 3 Tbsp red wine vinegar

• ¼ cup extra virgin olive oil, plus more for drizzling

• 1 avocado, sliced

• Salt and freshly ground black pepper

Directions

1. Bring a large pot of salted water (about 2 tsp salt) to a boil. Add the corn and cook for 2 minutes. Drain, then transfer to an ice bath (or rinse under very cold water) to stop cooking.

2. Cut kernels from the cobs and place in a large mixing bowl. Add tomatoes, cilantro, jalapeño, arugula, lime juice, red wine vinegar, and olive oil. Season with salt and pepper, then toss gently to combine.

3. Transfer salad to a serving platter. Arrange avocado slices around the edges, sprinkle with a little extra salt and pepper, and finish with a drizzle of olive oil.

Tip:

• Add the arugula just before serving so it stays fresh and crisp.