This is a best summer salad recipe you can make with fresh corn which is in season right now. Step by step instructions below.
Ingredients: ( servings 6-8 )
Fresh corn on the cob - 4pcs
Avocado ( sliced in cubes ) - 2pcs
Cherry tomatoes ( sliced in halves ) - 2 cups
Shallot ( sliced ) - ½ pcs
Parsley & Cilantro - 1 bunch
Salt & pepper - to taste
Red wine vinegar - 1 tablespoon
For dressing:
Lime - 1 pcs ( squeeze lime juice ~ 2 tablespoons )
Extra version olive oil - 2 tablespoons
Honey - 1 ½ tablespoon
Dijon mustard - 1 ½ tablespoon
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Directions:
Cook corn. I prefer to use Instant Pot method:
Add 1 cup of water to the Instant Pot
Insert trivet inside the pot and place peeled corn on top of the trivet
Close the lid, set Instant Pot at high pressure for 1 minute with NPR ( natural pressure release )
Remove corn from the cob with the knife, slice avocado in cubes, cut tomatoes in half, chop parsley and cilantro and slice shallots
To remove bitterness from the shallots, cover them up with the cold water, add 1 tablespoon of vinegar and let it sit for 15 minutes.
Now, combine all the ingredients in the bowl: corn, avocado, tomatoes, parsley, cilantro and shallots
Make dressing by combining: lime juice, olive oil, honey and dijon mustard. Mix all well together, add salt and pepper to taste.
Bon Appetit!