Summer Corn Salad

 

 The summertime version of this Corn Salad can be eaten with pleasure all year long! It's a corn salad with onions, bell peppers, avocado, and corn! Both fresh and frozen corn will work!  Fresh fruit and amazing side dishes to serve with whatever we're grilling are essential components of a good summer BBQ.  The avocado adds a creaminess that complements the vinaigrette dressing perfectly. This corn salad is fresh and nutritious! You must try this outstanding summer corn salad with friends and family.

 

Ingredients

6-8 ears of your favorite type of fresh corn on the cob

2 Tablespoon olive oil

1/2 red onion, diced

1/2 red bell pepper, diced

1 avocado, seeded, peeled and chopped

 

Dressing:

4 Tablespoon olive oil

6 Tablespoon apple cider vinegar

1 teaspoon sugar

1 teaspoon Dijon mustard

juice from 1 lime

salt and pepper

 

Set aside the dressing ingredients after whisking them together.

In a large skillet, add 1-2 inches of water. Bring the water to a boil. Cook for 3-4 minutes, rotating to cook on all sides, after adding shucked corn ears. Drain the water.

Preheat the grill to medium-high heat. Brush the corn with olive oil and grill for a few minutes, rotating it halfway through, until golden on all sides.

 

Give the corn cooling time before cutting it off the cob and placing it in a bowl. Drizzle the remaining salad ingredients with the desired amount of dressing To combine, toss everything together. Place in the refrigerator until ready to serve.