Flavorful Tomato Avocado Feta Salad with Fresh Corn is a refreshing and vibrant dish full of ripe summer tomatoes bursting with juiciness, creamy and buttery avocado, tangy feta cheese, and tender sweet corn with its natural sweetness.
To cook the corn, first cut off and remove the stem and about one-half inch of the bottom of the ears of corn. Place them in the microwave and cook on high for three to four minutes.
Let the corn cool a bit and, using a potholder or dish towel, hold the ear at the top and squeeze. Like magic, the husk and silk will slip right off. Then use a sharp knife and cut the kernels off as close as possible to the cob.
Place the corn kernels in a large bowl. Depending on the size of your cherry tomatoes, either slice them in half or in quarters and add to the corn.
Slice the avocados in half, remove the pit, and dice the flesh. Add the avocado to the tomato and corn mixture and the scallions.
To make the citrus salad dressing, add the lime juice, olive oil, salt, and pepper to a small bowl or jar and mix well.
Drizzle the dressing over the salad and toss gently. Top with feta cheese and serve immediately.
Notes
Always buy fresh corn in the husks. Look for bright green husks that are tightly wrapped and feel the kernels. The kernels should feel plump and evenly filled out. The tassels should be pale brown and slightly damp. If they are black or dark brown, it isn’t fresh. I have never tried frozen or canned corn in this recipe.Choose fresh ingredients: Select ripe and firm tomatoes, creamy avocados, and fresh corn for the best flavors. Look for bright colors and avoid any signs of spoilage.Avoid over-mixing the salad to prevent the avocados from becoming mushy.If you need help removing the avocado pit and dicing the flesh, check out my detailed instructions in the body of this post.