Grilled Corn, Tomato, and Avocado Salad

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This delicious Fresh Corn Salad recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says, "If you source your corn, tomatoes, and sweet basil from your garden or local Farmer's Market, you will love the combination of fresh flavors this salad offers you."

Grilled Corn Salad

Learn about Corn Hints, Tips, and Information. More delicious Corn Recipes and great Southwest-Style Recipes.

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Grilled Corn, Tomato, and Avocado Salad

Recipe Type: Salad and Salad Dressing, Corn, Tomatoes, Avocados
Yields: 6 servings
Prep time: 30 min

Ingredients:

6 ears of sweet corn, husked and silk removed
2 cups multi-colored cherry tomatoes, cut into halves
1/2 cup thinly-sliced red torpedo onion or regular red onion, cut in half and thinly-sliced
1 avocado peeled, pitted, cut into cubes
1/3 cup fresh basil leaves, cut into chiffonade*
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon salt and freshly-ground black pepper
1/4 teaspoon crushed red pepper

* To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

Preparation:

Light a barbecue grill or preheat a grill pan. Brush the corn lightly with olive oil and sprinkle with salt and pepper. Grill over moderately high heat until charred in spots but still slightly crisp, approximately 7 minutes. Learn How To Grill Corn On The Cob.

Let the corn cool slightly and then cut the kernels from the cobs (Scrapethe corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time).

In a large bowl, gently combine the corn kernels, cherry tomatoes, onion, avocado, and basil leaves; set aside.

corn salad ingredients

In a small bowl, mix together the Champagne vinegar, Dijon mustard, olive oil, salt, pepper, and red pepper; whisk until well blended. Taste and adjust salt and pepper, if necessary.

Just before serving, toss salad ingredients with the Champagne vinegar dressing. Taste for seasonings and serve cold or at room temperature. Garnish with basil leaves.

Makes 6 servings.