This is a great garden salad, when you are overflowing with tomatoes, cucumbers, and maybe corn.
Growing up in Washington state there were U-pick gardens in abundance in our area. My dad had many favorites, but the family that grew “candy” corn was probably his. I don’t specifically remember picking any myself, but I do remember him coming home with a bag of their corn that HE picked every year. One or two cobs would be enjoyed raw minutes after it was plucked and the rest would be cooked that night for dinner.
Now, where I live I have to get by mostly with what I can find in season at the store. The few ingredients in this fresh enticing salad are some of those. I love the texture, crunch, and sweetness of this Summer Corn Salad and the balance the lime and cilantro dressing brings to it. It is a welcome change to the usual green salads of my week. We enjoyed this crisp salad with grilled steaks.
Summer Corn Salad with Cilantro Lime Dressing
Ingredients:
- kernels from 3 cobs of grilled corn
- 1 cup cherry tomatoes
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1 Avocado, cut into small cubes
Dressing:
- 2 Tablespoons chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 Tablespoon fresh lime juice
- 1/4 teaspoon salt
Directions:
While corn grills, chop the cucumber and red onion. When corn is done slice kernels from cobs and toss the vegetables together in a bowl, adding avocado last.
Mix the dressing ingredients in a small bowl and toss with corn salad. It is good still warm, but chilled is even better if you have time.
