Corn Salad with Avocado Cream
This corn salad is tossed in limy avocado cream, and can be served as a side, appetizer, or snack.
Servings: 10 servings
Ingredients
- 6 cups Corn cooked
- 1 pint Cherry tomatoes
- 1½ cups Cucumber
- ½ cup Red onion
- 1 tbsp Lime zest
Avocado Cream with Lime
- 1 Hass Avocado
- 1 Lime
- 1 clove Garlic
- ¼ cup Cilantro fresh
- ½ cup Sour cream
- ½ tsp Salt
Instructions
- Cook the corn by one of the methods listed below. Shave the corn kernels off the cob.
- Small dice cucumber and red onion. Halve the cherry tomatoes.
- To a large bowl, add cooked corn kernels, cucumber, red onion, and the cherry tomatoes. Grate the zest of 1 lime and add to the bowl.
- Make the avocado cream with lime by blending avocado, lime juice and zest, garlic, cilantro, sour cream, and salt.
- Pour the avocado cream with lime into the bowl with corn salad and gently toss to mix.
Notes
Corn Cooking Methods
- Grill: Preheat the grill to 400º–450º F. Grill corn on the cob with husk for 20 minutes, or until tender, turning it half-way.
- Roast in the Oven: Preheat the oven to 400º F. Shuck the corn and wrap them in aluminum foil. Roast for 20 minutes, or until tender.
- Boil: Prepare a large pot of boiling water over high heat. Put in shucked corn and boil for 8 minutes.
- Steam: Place a steam basket in a large pot with boiling water. The water level should be low enough that the steam basket is not submerged. Put in shucked corn in the steam basket and steam for 8 minutes.
- Microwave: Microwave corn on the cob with husk on a plate for 6 minutes. If using frozen corn, wrap in wet paper towel and microwave for 6 minutes, or follow package instructions.