The better quality your ingredients are, the less you need to mess with them to create amazing food. That was the case with this Corn Salad that I made from my Talley Farms produce. Each item stands on it’s own with superb taste and freshness. Combined together in a salad, they make a striking and delectable dish.
If you follow my blog, you already know that I use the handy microwave tip for preparing fresh corn on the cob. It makes the preparation for this salad, easy peasy! To add a medley of color and flavor to the dish, I combined bright yellow corn kernels with vibrant red tomatoes, bright green bell peppers and onions, and luscious creamy avocado. This salad screamed for fresh herbs so I added fresh chopped cilantro and mint. There was no need for a fancy dressing but it did need some acid so I added lime zest and juice to fulfill that category. A little salt and contrast were gained from crumbled feta cheese.
Everything can be prepped ahead, but keep your fresh herbs and avocado stored separately to be added just before serving. This ensures your salad will offer the utmost of freshness for your guests.
Confetti Corn Salad
Serves 8
- 4 ears corn
- 1 large green bell pepper, chopped
- 3 green onions, sliced
- 3 tomatoes, cored, seeded and chopped
- 2 avocados, peeled, seeded & chopped
- 1/4 cup crumbled feta cheese
- 1/8 cup cilantro, chopped fine
- 1 tablespoon mint, chopped fine
- 1/2 teaspoon grated lime zest
- juice of 1/2 lime
- 1 1/2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- Using the microwave method, cook each ear of corn unhusked for 3 minutes on high. Cut through the husk, silk and core at the thickest part of the root end of the ear. Holding the top end, shake out the ear. Cool slightly, then cut off the kernels by standing them one at a time in the center of a bundt pan so the kernels will be caught inside the pan.
- Add the corn kernels, bell pepper, green onion, tomatoes and feta cheese to a medium bowl. Mix together. If serving right away, add the avocado, lime zest, herbs, lime juice and olive oil. Season to taste with salt and pepper.
- If not serving right away, toss the salad with the zest, juice and olive oil; cover and refrigerate. Store the herbs and avocado separately and add just before serving. Season to taste with salt and pepper.
(click here) for printable recipe