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Seasonal cooking celebrates the bounty of nature, encouraging us to embrace the freshest ingredients available during each time of year. During the summer months, vibrant produce bursts into season, offering a delightful array of flavors and textures that inspire countless culinary creations. One such dish that truly embodies the essence of summer is the Heirloom Summer Corn and Avocado Salad. This refreshing salad not only highlights the sweetness of ripe corn and the creaminess of avocados but also serves as a canvas for an explosion of other seasonal vegetables, making it a perfect centerpiece for warm-weather gatherings.

Summer Corn and Avocado Salad

Discover the essence of summer with the Heirloom Summer Corn and Avocado Salad, a delightful dish that celebrates seasonal produce. This vibrant salad features fresh corn, creamy avocados, and juicy cherry tomatoes, all tossed in a zesty dressing. Packed with nutrients and bursting with flavors, it’s perfect for warm-weather gatherings or quick weeknight meals. Embrace the bounty of summer and impress your guests with this colorful and nutritious salad!
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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 fresh cilantro leaves, chopped

Juice of 1 lime

3 tablespoons of extra-virgin olive oil

1 teaspoon of honey (optional, for sweetness)

Salt and freshly ground black pepper, to taste

1 jalapeño, finely diced (optional, for a spicy kick)

Instructions
 

Boil the Corn:

    - In a large pot, bring enough water to a rolling boil to cover the corn. Add a generous pinch of salt to the water.

      - Carefully place the husked corn into the boiling water and cook for 5-7 minutes, or until the kernels are tender.

        - Once cooked, remove the corn from the pot and let it cool slightly. After cooling, use a sharp knife to cut the kernels off the cob and set aside.

          Prepare the Base:

            - In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Use a spatula to gently mix these ingredients together, ensuring the avocados maintain their shape.

              Add the Corn:

                - Using a spatula, carefully fold in the cooled corn kernels into the bowl with the other ingredients. This will add a delightful sweetness and crunch to your salad.

                  Dress the Salad:

                    - In a small bowl, whisk together the lime juice, extra-virgin olive oil, honey (if you choose to include it), and a generous pinch of salt and freshly ground black pepper. Taste the dressing and adjust the seasoning to your liking.

                      Combine:

                        - Drizzle the dressing over the salad mixture and gently toss with your hands or a large spoon to combine the ingredients thoroughly. Be cautious not to mash the avocado as you blend everything.

                          Add Heat:

                            - If you're a fan of spice, fold in the finely diced jalapeño at this stage, adding a nice kick to the dish without overpowering the other flavors.

                              Chill (Optional):

                                - For a refreshing experience, consider letting the salad chill in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld beautifully.

                                  Serve:

                                    - Enjoy this vibrant and colorful salad on its own or alongside your favorite grilled meats as a delightful side dish. The combination of flavors and textures will surely be a hit!

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