The Spicy Olive’s Summer Corn Salad
This salad is a delicious summer side dish made with fresh corn! For south of the border flavor and a little heat, try it with our Persian Lime olive oil and Serrano Honey balsamic vinegar instead of the varieties in the recipe. Add cilantro if using this combo instead of the dill and mint in this recipe. Another delicious combination for this salad would be The Spicy Olive’s Basil olive oil and our Lemongrass Mint balsamic. That combo will play up the fresh herbs in the salad!
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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 4 large corn ears or 4 cups frozen corn kernels
- 1/2 cup The Spicy Olive's Single vareital olive oil or a flavored olive oil like Persian Lime, Garlic, Cilantro and Roasted Onion, Basil or Tuscan Herb
- 2 Tbsp. The Spicy Olive's Red Wine vinegar or Serrano Honey, Neapolitan Herb, Lemongrass Mint or other flavored balsamic
- 1 cup Cherry Tomatoes halved
- 1 small red onion thinly sliced
- 1 cup Cucumber thinnly sliced
- 1/4 cup fresh basil chopped
- 2 Tbsp fresh mint chopped
- 2 Tbsp fresh dill chopped
- 1 ripe Avocado diced
- salt and pepper to taste
Ingredients
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Instructions
- Preheat grill or grill pan to medium high. Place corn on grill and turn frequently to cook corn as well as lightly charring the corn. Cool corn and cut kernels from cob.
- In a large salad bowl, whisk together the olive oil and vinegar. Add corn, cherry tomatoes, red onio, cucumber, basil, mint, and dill. Toss to coat evenly. Add avocado before serving. Can make the salad a day ahead but add the avocado before serving.
