In The Wild Heart Kitchen

Obsessively Delicious Corn Avocado Salad has pops of charred sweet corn, cherry tomatoes, avocado, a bite of red onion and twisted up in lime, olive oil, feta, and herbs. .

This week I don’t have an enticing story to share…I just want to relay to you my deep dark love of corn. I really love corn…I really really love charred corn. I finally saw fresh corn in the grocery store, sent up a silent prayer of thanks to the Maize Mistress of the universe….and then made this salad….my Obsessively Delicious Corn Avocado Salad. As the name suggests, you will want to eat this salad everyday, all day, forever. Why? Because it’s like a Mexican Israeli Salad…the best of both worlds. What makes this so special? Well, the corn, of course.

Corn is the most underrated, beautiful, whimsical, delicious…omg why don’t we put this in everything ingredient. In a salad, corn kernels become little pops rocks of sweet sunshine. I love corn specifically for my Obsessively Delicious Corn Avocado Salad. This salad, in true, Wild Heart Kitchen fashion, just like my My Ultimate Summer Salad, Corn Avocado Salad is all about the knife cuts, the layers of texture, and….mot importantly…can and should be eaten by the trough-full.

Obsessively Delicious Corn Avocado Salad is summer’s salad.

My salad is sweet and crunchy and cold and mouthy and toothsome and all those other adjectives. This salad is simply has everything I want to eat in July; pops of charred sweet corn, garden fresh cherry tomatoes, richness from the avocado, a sharp bite of red onion, and it’s all twisted up in lime and olive oil and feta. Oh, and it’s herbaceous. Can we say herbaceous? Ok, yes….it’s herbaceous. I use basil and mint because they are abundantly available in my garden right now. But if you only have parsley and cilantro….go right ahead and add those instead.

That is all. I have no other advice for you but to run and make this salad. If you cannot find fresh corn, frozen corn works perfectly here (dare I say….”if you don’t grow corn in your garden…don’t worry, store bought is fine.”). Eat this salad for lunch, for dinner with grilled chicken (minus the feta), for a snack with tortilla chips. It matters not. Simply eat it.

Print Recipe

Obsessively Delicious Corn Avocado Salad

Prep Time25 minutes mins

Course: Salad

Cuisine: American

Keyword: avocado, corn, salad

Author: Johanna Rothenberg

Ingredients

• 2 Ears of Corn kernels removed (2 cups, frozen can be used)
• 2 tablespoons Salted Butter or Extra Virgin Olive Oil see notes
• 1 Large Avocado ½ inch pieces
• 2 Persian Cucumbers 1/2 inch pieces (1 cup)
• ¼ Cup + 2 tbsp + 2 TB Red Onion Diced
• 7 ¼ oz. / 204 g. Cherry Tomatoes cut into quarters
• 1 oz. Feta Cheese crumbled
• ⅛ teaspoon Kosher Salt
• ¼ cup Fresh Basil thin ribbons
• ¼ cup Fresh Mint thin ribbons
• 1 ½ teaspoons Lime Zest
• Juice of half a Lime
• Extra Virgin Olive Oil drizzled

Instructions

• Heat 2 tablespoons of salted butter over medium heat in a skillet.
• When the butter begins to shimmer, add the corn kernels and sauté until the kernels becomes blistered, browned, delicious and begin to make popping sounds (beware of flying kernels).
• Remove the skillet from the heat and let the corn cool.
• In a medium bowl, combine avocado, Persian cucumbers, red onion, cherry tomatoes, feta cheese, kosher salt, fresh basil, fresh mint, lime zest and cooled corn.
• Squeeze half of a lime over the salad and a slight drizzle of olive oil…begin with 2 tablespoons. Toss the salad together well….about 30 seconds….to work the oil and lime into the salad and for the tomato juices to begin flowing.
• At this point, taste the salad. Does it need more lime or olive oil? Is it absolutely perfect as is? Enjoy!

Notes

Butter vs. Olive Oil: If you want to make this salad dairy free, use olive oil to cook the corn (and omit the feta cheese).