The Scoop
This fresh corn salad is basically summer wearing sunglasses.
Sweet grilled corn, juicy tomatoes, creamy avocado, and a tangy Dijon dressing come together for the kind of side dish that makes you want to eat outside, even if your “patio” is just a chair near an open window.
It’s fresh, colorful, and has that effortless “I just threw this together” energy.
Ingredients
For the dressing:
- 4 tablespoons olive oil
- 6 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
- juice from 1 lime, optional
For the salad:
- 6 ears corn, shucked
- 2 tablespoons olive oil
- 1/4 red onion
- 2 cups cherry tomatoes, sliced in half
- 1 avocado, cubed
- 1 cup spinach
Directions
- In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
- Set the dressing aside.
- Add a couple of inches of water to a large skillet and bring to a boil.
- Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
- Preheat the grill on medium heat.
- Brush the corn with the olive oil and grill until nicely golden on all sides.
- Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
- Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
- Drizzle the salad with the dressing.
- Toss the salad to coat with the dressing and serve.
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