This is seriously one of the best salads that I have ever had, and it's so simple you will want to make it all of the time. I made it a lot this summer when corn was in rich supply at the Farmers Markets, but if you can find fresh corn on the cob at your grocery store, go for it. The reason that the corn has to be fresh is that you use it raw, so you want the best quality possible.
It's fantastic for a picnic or potluck, because all of the lime juice in the dressing keeps everything fresh and crisp. It actually gets better as it sits, so make it 4 hours or so before you actually want to eat it. That doesn't mean you can't sneak in a bowl or two right when it's done - I always do.
Make the dressing a little saltier than you think - the flavors will blend nicely once the salad is tossed together.
The original recipe calls for diced mozzarella - I just use the small mozzarella balls callled bocconcini or ovolini, which saves some time cutting up time and looks nice next to the tomatoes.
Removing kernels from corn is really easy - just stand up the cob in a wide-ish bowl, and run a sharp knife in a straight line along the edge, going top to bottom, to loosen the kernels. Don't worry if they come off in clumps - those are easy to separate with your hands or with a spoon when mixing.
From the Food Network.
Corn, Tomato and Avocado Salad
Dressing:
- 1 1/2 C. packed fresh cilantro
- 1/2 C. extra-virgin olive oil
- 1 t. finely grated lime zest (from 1-2 limes)
- 2 T. fresh lime juices (about 3 limes)
- 2 t. Kosher Salt
- pepper, to taste
- 4 ears corn, kernels removed
- 1 1/2 lb. grape or cherry tomatoes, halved
- 1 lb. mozzarella diced or mozzarella balls
- 2 medium avocados, diced
Combine the salad ingredients in a large bowl and toss with the dressing
Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
