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As the sun shines brightly and the days grow longer, the culinary world embraces the vibrant flavors of summer. One dish that perfectly encapsulates the essence of this season is the Heirloom Summer Corn and Avocado Salad. This refreshing salad not only showcases the best of summer's bounty but also offers a delightful combination of textures and flavors that appeal to both the palate and the eye. Whether served as a side dish at a backyard barbecue, a light lunch, or a main meal, this salad is adaptable and satisfying.

Summer Corn and Avocado Salad

Discover the refreshing Heirloom Summer Corn and Avocado Salad, a perfect dish to celebrate the vibrant flavors of summer. With fresh corn, creamy avocados, juicy cherry tomatoes, and a zesty lime dressing, this salad is as nutritious as it is delicious. It’s ideal for barbecues, light lunches, or as a main meal. Learn how to make this adaptable and visually stunning salad that highlights seasonal ingredients and promotes healthy eating habits. Enjoy the taste of summer in every bite!
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Ingredients
  

4 ears of fresh corn, husked

2 ripe avocados, diced

1 pint of cherry tomatoes, halved

1 small red onion, finely chopped

1 cup of cilantro leaves, chopped

1 lime, juiced

3 tablespoons of extra-virgin olive oil

1 teaspoon of honey (optional)

Salt and freshly ground black pepper, to taste

1 jalapeño, finely diced (optional, for heat)

Instructions
 

Boil the Corn: Fill a large pot with salted water and bring it to a boil. Add the husked corn and cook for about 5-7 minutes until tender. Remove from the water, allow to cool slightly, then cut the kernels off the cob and set them aside.

    Prepare the Base: In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.

      Add the Corn: Gently fold in the cooled corn kernels into the mixing bowl with the other ingredients.

        Dress the Salad: In a small bowl, whisk together the lime juice, olive oil, honey (if using), and a pinch of salt and pepper. Adjust seasoning to taste.

          Combine: Drizzle the dressing over the salad and toss carefully to combine, ensuring not to mash the avocado.

            Add Heat: If you like a bit of heat, fold in the diced jalapeño at this stage.

              Chill (Optional): For a refreshing taste, let the salad sit in the refrigerator for about 15-20 minutes before serving to allow flavors to meld.

                Serve: Enjoy this vibrant salad on its own or as a side dish to your favorite grilled meats!

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4-6