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Fresh Corn and Avocado Salad

Total Time
30 mins

In the height of summer, you won’t find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.

Fresh Corn and Avocado Salad

Photo: Annabelle Breakey
 6 ears corn
 2 cups halved cherry tomatoes
 1/2 cup thinly sliced red onion
 1 large avocado, cut into 1/2-in. cubes
 1/3 cup chopped fresh basil leaves
 2 tablespoons Champagne vinegar
 1 teaspoon Dijon mustard
 1/4 cup extra-virgin olive oil
 1/4 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
Step 1

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Step 2

Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Step 3

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 245Calories from Fat 62
% Daily Value *
Total Fat 17g27%

Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 92mg4%
Total Carbohydrate 25g9%

Dietary Fiber 4.4g18%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.