Avocado Corn Salad

with White Balsamic Honey Reduction

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.


Dressing White balsamic vinegar Honey Salad Corn on the Cob Avocados  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