This salad is a must-make, especially towards the end of summer when fresh corn is in season and oh-so-delicious!
Highlighting seasonal ingredients is a great way to get maximum flavour with minimal effort. I also love supporting local farmers by hitting up the farmers market for as many goods as I can get my hands on!
This salad has it all– sweetness from the corn and blueberries, spice from the jalapeno, saltiness from the feta, and creaminess from the avocado. It will have you coming back for more!!
2 cobs corn (or 1.5 cups corn kernels)
1 cup blueberries
1 cup chopped cucumber
1 jalapeno, seeds and ribs removed, diced
1/2 cup fresh cilantro, chopped
1/4 cup green onion, thinly sliced
1/2 cup crumbled feta
1-2 avocados, cubed
For the dressing:
Zest of one lime (about 1 tsp)
Juice of one lime (about 1.5 tbsp.)
1 clove garlic, grated or minced
1 tbsp. olive oil
1/8 tsp smoked paprika
1/8 tsp ground cumin
Salt and pepper, to taste
1) Bring a large pot of water to a boil. Boil cobs of corn for about 5 minutes. Drain and rinse with cold water to cool them down. Remove kernels from cob with a sharp knife. Tip*: Place a small bowl upside down inside a larger bowl (to create a sort of pedestal). Place cob of corn vertically (ensuring a stable/flat bottom so it stays in place), and run knife downwards to remove kernels into the bowl. Super easy and less mess!
2) Add remaining ingredients (except for dressing) and toss to combine.
3) Prepare dressing. In a mason jar or small bowl, add all dressing ingredients. Shake/ whisk to combine, then pour overtop of salad and stir until evenly coated.