Late summer on the Central Coast brings the best of the season — fresh, sweet corn, fragrant basil, and vine-ripened cherry tomatoes bursting with flavor! This vibrant salad celebrates the season’s peak flavors in the simplest way possible and comes together in minutes, making it ideal for picnics, backyard barbecues, or any warm-weather gathering.
INGREDIENTS:
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh corn kernels*
2 cups cherry tomatoes, halved
1/2 cup red onion, finely chopped
1 cup chopped seeded peeled cucumber
1 avocado, diced
Lime wedges and sprigs of basil, garnish
METHOD:
Place basil, oil, lime juice, sugar, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine ingredients; set aside.
Gently combine the corn, tomatoes, red onion, cucumber, and avocado in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until ready to serve. Garnish with lime wedges and basil sprigs, if desired.
*Blanch several cobs of corn in boiling water for three minutes. Remove and place in cold water to cool, then remove corn with a knife. Frozen corn can be substituted for fresh corn.
YIELD: 6 servings
