Fresh Corn & Avocado Salad

This Fresh Corn & Avocado Salad is a fresh and delicious side dish perfect for summer BBQs. It definitely screams summer and is going to become a favorite!

Have you ever made something that is so good you just can’t get enough of it?

That is how I am feeling about this fresh corn and avocado salad.   I’ve made it three times in the last five days . . .that is no exaggeration! I really can’t get enough of it.

I took it to a party Thursday night and we all went berserk over it.  I made it again Sunday night for my husband’s birthday dinner and my mom and mother-in-law couldn’t get enough of it.  In between bites they managed to mumble things like,  “oh my gosh, this is sooo good”,  “I could make a meal out of this”, “I  need this recipe”,  etc., it was so funny to watch them eat it.  They were in total salad heaven.  I knew they would love it.

I couldn’t wait to share this with you, so I made it again Monday, took some pictures and then I’m pretty sure I ate almost half the bowl . . . . again, not exaggerating! I love everything about this salad, especially the fresh corn and avocado.  Funny thing is, I hated avocados until just a few years ago.  I don’t know what happened, maybe I just finally got smart.  I can’t get enough of them, they are so delicious.  All those years I missed out on them . . . what was I thinking?

This salad is so easy to throw together and it makes the perfect side for any meal.

Fresh Corn & Avocado Salad

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• Author: 5boysbaker.com

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Description

Delicious fresh corn mixed together with avocado, tomato, feta, cilantro and cucumber then tossed in a simple, light dressing. A yummy, refreshing side dish for any meal.

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Ingredients

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• 5 ears corn (, shucked and corn silks removed)
• 10– oz container cherry tomatoes (, halved)
• 3 avocados (, diced and sprinkled with lemon juice to prevent browning)
• 3.5– oz container feta cheese
• ½ large cucumber (, peeled and diced)
• ½ cup cilantro (, chopped)

Dressing:

• 6 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1/2 tsp. garlic powder
• ½ tsp. salt (, or more to taste)
• ⅛ tsp. pepper

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Instructions

1. Fill a large pot with water and bring to a boil.
2. Place ears of corn in the boiling water and cook for 4 minutes. Using tongs, remove immediately from water and set aside to cool about 5 minutes.
3. When corn is cool enough to handle, cut kernels off using a sharp knife.
4. In a large bowl combine corn, cherry tomatoes, avocados, feta cheese, cucumber and cilantro. Refrigerate until ready to serve.
5. In a small glass jar, combine olive oil, red wine vinegar, garlic powder, salt and pepper and shake up. Just before serving, pour over salad and gently toss together. Serve and enjoy!

• Category: Salads

Recipe Source: Adapted from Yummy Healthy Easy