Corn Salad

  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

A Sunday cookout is perhaps my favorite meal. It’s a great way to end a relaxing weekend and, for a change, it’s the men who have dinner duty. I tend to hover in the kitchen, away from the mosquitoes, trying to toss together something light to go with the meat and this salad, which I truly love. It’s colorful, nutritious, and is a yummy side dish to serve with a grilled meal of fish, chicken, or meat. If this is the only part of the meal my daughter will eat, at least I know she ate well!

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Potatoes

  1. Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender, about 10 to 12 minutes.

  2. Using a slotted spoon, remove potatoes and place them in a bowl of ice cold water. Drain.

Prepare the Corn

  1. Shuck the corn and break each ear in half. Cook in the same boiling water until tender but not soft, about five to seven minutes.

  2. Immerse the corn in the same ice bath as the potatoes, until cool. Drain.

Prepare the Salad

  1. Use a chef's knife to cut the kernels off each ear. Place the kernels and fingerling potatoes into a large bowl.

  2. Add grape tomatoes, onion, avocado, and spinach leaves. Add the olive oil and lemon juice, and toss gently to combine.

  3. Season with salt, chili powder, and pepper. Serve immediately at room temperature.

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