Ingredients:

  • 2 large ears Corn (or 2 cups kernels)
  • 1 pint Cherry Tomatoes, halved or quartered
  • 1/2 small Red Onion, finely diced
  • 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
  • 2 medium Avocado, ripe but firm, diced
  • 1/4 cup Feta Cheese, crumbled (Optional)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lime Juice
  • 1 clove Garlic, finely minced or grated
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Honey or Maple Syrup (Optional)

Instructions:

  1. Prep the Corn: If using fresh corn, boil the cobs for 3–4 minutes or grill until lightly charred. Allow to cool slightly, then carefully slice the kernels off the cob. If using frozen/tinned corn, drain well and quickly sauté or defrost if frozen.
  2. Prepare the Salad Vegetables and Herbs: Halve the cherry tomatoes and finely dice the red onion. Place the corn kernels, tomatoes, red onion, and chopped fresh coriander (cilantro) into a large mixing bowl.
  3. Mix the Vinaigrette: In a small bowl, combine the olive oil, fresh lime juice, minced garlic, cumin, salt, pepper, and optional honey/maple syrup. Whisk vigorously or shake in a sealed jar until the dressing is emulsified. Taste and adjust seasoning as needed.
  4. Combine and Chill: Pour approximately three-quarters of the vinaigrette over the vegetables in the large bowl, reserving the rest. Gently toss the ingredients until they are evenly coated. Cover and refrigerate for a minimum of 30 minutes to allow the flavors to meld.
  5. Add Avocado and Serve: Just before serving, dice the avocados and gently fold them into the salad mixture. If using, crumble the feta cheese over the top now. Drizzle with the remaining reserved vinaigrette if the salad looks dry, toss one last time, and serve immediately.