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.
DressingWhite balsamic vinegarHoneySaladCorn on the CobAvocados Red onion Cherry tomatoes Salt & pepper
Pour white balsamic vinegar and honey into a small saucepan, whisking to combine. Cook over med-low heat, stirring occasionally, about 20 min until balsamic mixture has been reduced by half. Set aside to cool.
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.
Hold ear with oven mitt to steady and cut off about ¼ inch of the cob from the stalk end. Remove corn and silk.
Lay cob horizontally on cutting board and cut kernels from all sides of the cob.
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.
White Balsamic Honey Reduction over Avocado Corn Salad