One of my favorite things is finding farm-fresh corn—the kind that is bursting with sweet kernels that only need the briefest cooking in water to brighten their taste. As a result, this recipe of fresh corn and avocado salad makes me very happy. It showcases the simple flavors of corn, avocado, red onion, cherry tomatoes, cilantro, and lime which combine into summer in a bowl (no matter when you make it).
There are many different strains of corn: yellow, white, and bicolored. In general, white corn is sweeter than yellow corn. Choose your favorite color, but look for the freshest corn you can find. Corn starts converting its sugar into starch quickly after it is harvested. Starchy corn tastes bland, dry, and old. In essence, sugar in corn equals freshness.
And while it might seem like a smart thing to shuck the corn in the grocery store, that is not only impolite and creates a mess for other shoppers, but it is also the worst thing to do to extend the life of the corn. The husk is the best way to protect the kernels and maintain the moisture level. Store the corn cobs in the refrigerator in a paper bag to help slow the conversion of sugar to starch. Plan on eating the corn as soon as you can. (Realistically, corn should be consumed within 4 days of harvest, although some varieties give a few days more grace.)
If you want to enjoy fresh corn, out of season, the best way is to buy frozen corn that was processed at the peak of freshness.
How to Choose Fresh Corn on the Cob
- Check the color and tightness of the husk. It should be bright green and tight around the cob.
- Check the tassels (the silky strands sticking out of the top) for color and texture. They should be brown and feel tacky, if they are dry or black it means the ear of corn is old.
- Check for wormholes in the husk. The teeny brown holes in the husks are where insects have breached the husk.
- Check for plump kernels. Feel for missing, deformed or underdeveloped kernels through the husk.
- Check the bottom of the ear of corn. It should not look brown or really dry which indicates it is not the freshest.
Fresh Corn and Avocado Salad
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: salad, vegetable
- Method: fresh
- Cuisine: American
Description
This light salad is a salute to freshness. The corn can be grilled for an extra layer of taste. Creamy avocado and crunchy red onion is sweetened by the juicy cherry tomatoes. It makes a great accompaniment to any grilled main dish.
Ingredients
- 1–1/2 cups corn (about 2 ears of corn)
- 1 cup grape tomatoes, quartered
- 1 firm avocado, diced
- 1/2 cup finely diced red onion
- 2 tablespoons fresh cilantro, minced
- Zest of 1 lime (2 teaspoons)
- 1–1/2 tablespoon fresh lime juice (1 lime)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Boil the corn for 3-5 minutes. Alternately, grill the corn over medium high heat for 5 minutes to blacken the kernels and develop a deeper flavor.
- Remove the kernels from the cob by laying the cob on a firm surface and carefully cutting the kernels off one side. Rotate the cob and repeat until all the kernel are removed.
- Quartered the grape tomatoes and add to the corn.
- Cut the avocado in half. Remove the pit, using a large spoon, scoop out the flesh of the avocado and cut into 1/2” dice.
- Combine the corn and tomatoes with the juices with the avocado, red onion, cilantro, lime zest and lime juice. Season with salt and pepper and gently stir to combine.
- Chill the salad for at least 30 minutes to allow flavors to blend.
- Serve cold or at room temperature.
Notes
It is best served within 8 hours of making. This salad is wonderful to take to potlucks. It can be served cold or at room temperature.
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