Name: Summer Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 ears Corn on the cob (brushed with butter or olive oil and lightly seasoned with salt and pepper); 2 cups Arugula; 1 whole Sliced avocado (lightly seasoned with salt and pepper); 2 Tomatoes (sliced and lightly seasoned with salt and pepper); 1/4 cup Thinly sliced red onion; 1/2 Jalapeno (deseeded for less heat if needed); 1/3 cup Fresh cilantro- chopped; 1 whole Juice of 1 large lime; 2 whole Garilc cloves- grated; 2 Tbsp olive oil; 1/4 tsp pink salt or sea salt; 1/4 tsp black pepper

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Summer is coming to an end. Although its 85 degrees and the skies have not a cloud in them, as the wind lightly blows, my back porch is getting covered with leaves one by one. When I ask most people what their favorite time of year is they say fall. I totally get it! I live in the mountains where there are breathtaking views of mountain tops covered with the autumn colors of browns, reds, and oranges, but can’t I just hang onto summer a little longer?

We eat a lot of salads. We like salads in the summer, salads in the fall, and salads in the wintertime! What better food? In my opinion, you can add just about any vegetable into a salad and it will taste good. Drizzle it with a good healthy dressing like my Remedy Salad dressing and its a win!

The end of summer screams corn and tomatoes! This Summer Corn Salad is loaded with sweet corn, garden fresh tomatoes, heart-healthy avocado, red onions, and fresh jalapenos!

Making Summer Corn Salad your way

You can make this salad your own!

You can use yellow or white corn.
If you don’t like spice you can skip out on the jalapenos and add red bell pepper in its place.
I LOVE cilantro! Does it taste like soap to you? You could replace it with fresh basil.
Not in the mood for grilling? No problem, cook it for a few minutes in an iron skillet.

I hope you’ll add more salads to your diet. I believe all my kids love salad because I serve them with our dinners several times a week!

Print Recipe

Summer Corn Salad

A refreshing summer grilled corn salad with avocado, garden fresh tomatoes, and cilantro.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Ingredients

3 ears Corn on the cob brushed with butter or olive oil and lightly seasoned with salt and pepper
2 cups Arugula
1 whole Sliced avocado lightly seasoned with salt and pepper
2 Tomatoes sliced and lightly seasoned with salt and pepper
1/4 cup Thinly sliced red onion
1/2 Jalapeno deseeded for less heat if needed
1/3 cup Fresh cilantro- chopped

Lime Garlic Dressing

1 whole Juice of 1 large lime
2 whole Garilc cloves- grated
2 Tbsp olive oil
1/4 tsp pink salt or sea salt
1/4 tsp black pepper

Instructions

Heat grill. Prepare and clean corn and brush with butter or olive oil and lightly season with salt and pepper.
Grill corn unil it has nice grill marks. Remove from grill, let cool and cut corn off the cob. Set aside.
In a medium salad bowl place arugula, then top with corn, avocado, tomato, red onion, jalapeno, and cilantro.

Lime Garlic Dressing

In a small bowl press or squeeze the juice of one large lime.
Whisk in grated garlic, olive oil, salt and pepper.
Drizzle Lime Garlic Dressing over salad
Serve and enjoy!

Notes

If you need a citrus press,I use this Citrus Press

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Summer Corn Salad