Obsessively Delicious Corn Avocado Salad
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).