Ingredients

The following ingredients have 6 Servings
  • 4 ears fresh sweet corn, husk removed, cleaned
  • 2 ripe avocados, diced
  • 2 cups cherry or grape tomatoes, halved
  • 2 crisp cucumbers, sliced
  • 2 Tbsp fresh basil, or parsley leaves, chopped
  • 1/2 red onion, sliced thin
  • Tangy Dressing:
  • 4 Tbsps extra virgin olive oil
  • 1 large fresh lemon, juiced
  • 2 tsps raw honey
  • 2 cloves fresh garlic, pressed
  • 1/4 tsp each, sea salt and freshly ground black pepper or to taste

Instruction

  • In a small glass bowl whisk together all of the salad dressing ingredients.
  • Refrigerate until ready to use.
  • Bring a large pot with salted water to a rolling boil.
  • Add in corn cobs and simmer uncovered for about 3-4 minutes just until corn color deepens.
  • Immediately place corn cobs into a cold ice bath of water to stop the cooking process. Remove from ice bath, then set cobs on towels to air dry a bit.
  • Place corn on a cutting board, then slice the corn kernals from the cob.
  • In a large bowl combine corn with avocado, tomatoes, cucumber, red onion, and basil.
  • Just before serving, drizzle with your homemade tangy dressing and very gently toss to combine.