Looking for the perfect summer salad or side dish for your next BBQ? Look no further! This Avocado Corn salad is the winning dish. With all the flavors of summer, this salad is sure to please any crowd.
In all honesty, you're going to want to make this summer recipe all season long, not just for those Fourth of July BBQs or family picnics or outdoor summer potlucks. And you will want to make Watermelon Feta Salad with Mint, Sweet & Spicy BBQ Sauce and Sweet Mint Iced Tea to complement your other bbq food for sure.
This corn salad is easy, fresh, captures the essence of some of the season's best produce and, of course, tastes delicious.
The ingredient list is short, the number of pots and pans needed is minimal and the flavor factor is high - what else could you ask for in a summer salad?!
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How to use Jersey Corn in a Salad
Did I mention that I live in Jersey? We are the Garden State, after all. So, of course, we have the most delicious corn this time of year. And, it's pretty darn inexpensive when it's in-season, too.
I buy some pretty much every week - I throw it on the grill for dinner and everyone in my family loves it. They'll eat it straight off the grill, but slathered in butter and sprinkled with salt is their fave, not gonna lie.
As you know, I'm all about balance and part of that means buying the things we love to eat, but also not being wasteful. So, when I have leftover ears, I throw together this salad.
The hardest part, honestly, is waiting for just the right time when the avocados are ripe but not too ripe. Anyone else have this problem?!
You wait and wait and wait and sometimes you wait just a smudge too long, like half a day too long... Ugh, I mean, c'mon, why is the window of avocado ripeness so freaking short! Damn you delicious, creamy, amazing avocados!
How to Cook Unhusked Corn in the Microwave
For this recipe, I microwave the corn. Don't cringe! And don't judge me and my corn-cooking ways. Hear me out.
I have found, that for this salad, microwaving the ears produces a sweetness that is unmatched by the grill or a large pot of boiling water.
To do this, I wrap each ear (unhusked) in a damp paper towel and microwave on high for 4 minutes per ear. Remove from the microwave with a kitchen towel or oven mitt.
While it's still hot, cut off the end that came off the stalk about ¼ inch in on the cob and pull the husk off with an oven mitt. The husk and silk should come right off. Ta-da! No need for messy husking in the backyard or over the garbage can.
Then slice the kernels off the cob with the ear lying horizontally on a cutting board (not vertically, otherwise the kernels scatter everywhere, despite placing the largest bowl you can find underneath it. Trust me).
White Balsamic Honey Dressing
The dressing on this recipe is maybe the best part. I use white balsamic for variety and I also find it a little less pungent and acidic than regular balsamic. It can be found in the regular supermarket in the same section as the other vinegars. The honey added just a hint of sweetness - perfecto!
Now go out and get yourself some corn, wait patiently for your avocados to ripen and mix up a big ol' bowl of this deliciousness!
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Looking for more recipes for your next BBQ? Try these:
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- 1 cup white balsamic vinegar
- 2 tablespoons honey
- 4 ears corn
- 4 small avocados cubed
- 1 large red onion chopped
- 1 pint cherry tomatoes washed and halved
- salt and pepper
Make the Dressing
- Pour white balsamic vinegar and honey into a small saucepan, whisking to combine. Cook over medium-low heat, stirring occasionally, about 20 minutes until balsamic mixture has been reduced by half. Set aside to cool. (Dressing will thicken slightly as it cools)
Make the Salad
- Wrap each ear of corn in a damp paper towel. Place wrapped corn in the microwave and cook on high for 4 minutes per ear. With a kitchen towel or oven mitt, carefully remove cooked corn from microwave, unwrap paper towel, and place on a cutting board. Hold ear with oven mitt to steady and cut off about ¼ inch of the cob from the stalk end. With your hands, carefully push opposite end of corn to remove cob from its husk and silk. Lay cob horizontally on cutting board and cut kernels from all sides of the cob. Repeat with remaining cobs.
- In a large bowl, combine corn kernels, cubed avocado, chopped onion and halved cherry tomatoes. Stir to combine. Season with salt and pepper to taste.
- When ready to serve, drizzle honey balsamic reduction over top and stir. Leave remaining dressing on the side for guests to add more as desired.
- If you have any leftovers from your rocking summer BBQ, store tightly covered in the fridge. This recipe keeps for just a few days
- I like to keep the dressing and salad separate until ready to serve
- Any remaining dressing will keep for much longer than the salad. I store it covered on the counter
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