2earsof corncooked (either boiled or grilled), kernels removed, canned corn can also be used
1avocadochopped
1/2cupcherry or grape tomatoeshalved
1Persian or pickling cucumberpeeled or unpeeled, ends trimmed, chopped (if using a English Cucumber, use 1/3-1/2 of the cucumber)
2tablespoonsred onion (white can also be used)chopped
Few slices of jalapeñochopped (optional)
Fresh herbsbasil, cilantro, and/or mint
Kosher salt and freshly ground pepper to taste
Dressing
1lime1/2 zested and then juice the whole lime
3tablespoonsextra virgin olive oil
1tablespoonhoney
1clovegarlicminced or pressed
Dash of cayenneoptional
Kosher salt and freshly ground pepper to taste
Instructions
Place corn, avocado, tomatoes, cucumber, onion, jalapeño (if using) and fresh herbs in a medium sized bowl. Season with kosher salt and pepper. Gently combine salad ingredients.
Dressing
Combine the lime zest, juice, olive oil, honey, garlic, cayenne (if using) in a medium sized bowl. Season with kosher salt and freshly ground pepper.
Assembly
Drizzle half of the dressing onto the corn mixture and gently combine. Add more dressing if needed. Salad can be refrigerated before serving. When ready to serve, transfer corn salad to a platter and add more fresh herbs if desired. This salad is amazing the next day too!
Notes
Possible salad additions... edamame, asparagus, zucchini, carrots, crumbled feta, sunflower seeds, etc.If you don't want to have leftover dressing, you can easily halve the dressing portion of the recipe. Alternatively, you can double the salad portion of this recipe while keeping the salad dressing quantities the same.Place extra dressing in an air tight container and use for another salad.