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Tomato and Corn Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8

Bursting with color and flavor, the Tomato and Corn Salad recipe combines the vibrancy of Sangria Tomato Medley with the sweet crunch of fresh corn. This refreshing salad, dressed with a zesty lime vinaigrette, promises to be a crowd-pleaser and perfect summertime dish.

Ingredients

1 pint Sangria Medley Tomatoes, cut in half

4 ears Corn on the Cob (husks left on)

2 large Avocados, diced

¼ cup Basil, minced

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Lemon Juice

1 ½ Tbsp Honey

⅛ tsp Sea Salt

Directions

Step 1

Soak the corn fully in water for at least 10 minutes. After 10 minutes, heat grill to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn.

Step 2

Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife and add to a bowl.

Step 3

Add the diced tomato and avocado in with the corn.

Step 4

Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.

Step 5

Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil, if desired.