When you need a side for a friend’s cookout…

This one is always a crowd pleaser, easy to throw together and adapt to your particular tastes. It’s a good go-to recipe for a summer side. Plus…corn, basil, tomato, avocado! It’s such a delicious way to throw together summer’s bounty, especially here in Indiana, where there is rarely a shortage of corn! You really can combine any garden veggies or herbs here to use what you have and prefer. Use the corn as a base and go from there. The simple dressing will work for any combo!

Enjoy!

Summer Corn Salad with Avocado and Basil

Serves 4-6

Ingredients:

4 ears corn, husks and silks removed

2 cups grape or cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1 large avocado, cubed

1/2 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons raw apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Directions:

Bring a large pot of water to boil. Add corn and cook until just warmed through, about 5 minutes. Drain and then rinse corn to cool. After corn is cool enough, use a sharp knife to cut the corn from the cob directly into a large bowl.

Then add the tomatoes, onion, avocado and basil.

In a small bowl, combine olive oil, raw apple cider vinegar, Dijon mustard, sea salt and black pepper to make the dressing. Whisk until well combined, then add to the salad and toss gently to combine. Taste for seasoning and add additional salt and pepper if needed.

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