Summer Corn Salad

It's the last week of summer! While I am glad for the routines to come back into play, my mind can't help but wonder where did the time go! This weekend we are going to have our back to school cookout! A summer cookout is not complete without our Summer Corn Salad. This dish is perfect to cool you down from the heat of the summer. We know a thing or two about coping with the heat of the summer here in Charleston-activities featuring water and refreshing food! With this corn salad, I like to grill the corn and prepare everything the night before so the flavors can marry overnight. 

Summer Corn Salad is even better the next day and it makes a great boat, beach, or poolside snack!
— Carrie
  1. Steam or boil the corn until tender.
  2. Cool the corn in ice water. Drain and dry well. Use a large knife to cut the kernels from the cobs.
  3. Combine the bell peppers, cilantro, and onion in a large bowl. Add the corn. Season with the salt and pepper and stir in the olive oil. lime zest and juice. Cover and chill to allow the flavors to marry
  4. Taste and adjust for salt and lime juice. Fold in the avocados and serve.
  • 8 ears corn, shucked
  • 2 red bell peppers, seeded and diced
  • 1 cup loosely packed fresh cilantro leaves
  • 1/2 red onion, diced
  • 1/2 to 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 teaspoons grated lime zest
  • Juice of 2 limes, plus more if needed
  • 2 avocados, pitted, peeled, and diced