The sweet taste of summer is highlighted in this simple and seasonal cherry tomato, avocado, and corn salad recipe served alongside wild salmon.
Celebrate the last fleeting weeks of summer with flavor, color, and a recipe that takes ten minutes to make – tops.
Summer Corn Salad Ingredients
Salad doesn’t always have to mean lettuce, and this simple corn salad proves it. Made with fresh sweet corn, cherry tomatoes, basil, avocado, and red onion, it is a flavorful and seasonal dish bursting with zest and texture.
Sweet corn is a summer staple. There’s nothing like driving to a local farm or farmers market to pick up a few ears for the week. Although sweet corn is commonly grilled, steamed, or boiled, it’s quite delicious raw, too. I like to carefully slice the corn kernels straight off the cob and toss into pasta, salsa, and this delicious corn salad.
Sweet corn is rich in fiber, phosphorus, and B vitamins. It also contains an array of phytonutrients including anthocyanins, beta-carotene, lutein, and zeaxanthin. These phytonutrients function as antioxidants to reduce inflammation and free radical damage to cells.
Sweet corn shines in this corn salad alongside cherry tomatoes, fresh basil, avocado, and red onion. Cherry tomatoes are a great source of iron, potassium vitamins A and C, fiber, potassium, and lycopene.
Basil is a delicious complement to the fresh summer vegetables and provides trace vitamins and minerals as well. Red onion packs in pungent flavor, as well as B vitamins, fiber, vitamin C, and potent phytonutrients. Finally, avocado adds a dose of healthy fats, creamy texture, and a buttery flavor to this corn salad.
Drizzle the sweet corn salad in red wine vinegar and olive oil, serve alongside of grilled or baked wild salmon, and have dinner on the table in ten minutes. Because summer supper should be simple, easy, and delicious.
- 2 ears fresh corn, corn kernels removed
- ½ cup cherry tomatoes, halved
- ¼ cup fresh basil, roughly chopped
- 1 avocado, diced
- ½ red onion, chopped
- 1 Tablespoon olive oil
- 3 Tablespoons red wine vinegar
- Sea salt and pepper, to taste
- 2 (four ounce) pieces of wild salmon
- 1 Tablespoon avocado oil
- Carefully use a sharp knife to remove corn kernels from ears of fresh corn cob.
- To a large bowl add corn kernels, cherry tomatoes, avocado, red onion, basil, olive oil, and red wine vinegar. Stir to combine and season with sea salt and pepper. Let salad sit at room temperature while cooking salmon.
- To cook salmon, either grill or bake in oven. Drizzle salmon with avocado oil and season with sea salt and pepper. On the grill, cook salmon over medium heat for five minutes per side, or until salmon flakes easily with a fork. In the oven, bake salmon for ten minutes at 400 degrees Fahrenheit, or until salmon flakes easily with a fork.
- Serve cooked salmon alongside of fresh corn salad. Enjoy!
Photos by Kate Gavlick