Avocado corn salad with fresh basil, tomatoes and feta is a refreshing summer salad.
3ears of corn, shucked
1tbspwhite wine vinegar
1very small clove garlic, grated
1/2jalapeno, seeded and minced
1 1/2cupscherry tomatoes, halved
1/2red onion, finely diced
2tbspthinly sliced fresh basil
Bring a large pot of salted water to a rolling boil, drop shucked ears of corn into the boiling water and cook for 2-3 minutes. Remove corn from water and run immediately under cold water (or place into an ice bath). Cut kernels off the cob.
In a large bow, whisk olive oil with vinegar, garlic and jalapeno. Add corn kernels, avocados, cherry tomatoes, red onion and crumbled feta. Toss to coat in dressing. Sprinkle with basil and salt, toss again and serve.
Tip: If you're prepping this salad ahead of time, sprinkle the finished salad with the juice of one lime and give it a good stir--you want to ensure the avocado chunks are coated with lime juice to stop them from browning.
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.