Aida's Corn, Tomato and Avocado Salad

Recipe courtesy Aida Mollenkamp for Food Network Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (76)

RECIPE
COMMENTS & REVIEWS(76)

Prep Time:
10 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: --
Total:: 25 min

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Ingredients

For the dressing:

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:

4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Directions

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Photography by Kate Sears

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Comments & Reviews

recipe Aida's Corn, Tomato and Avocado Salad
Susie Jaffrey, NH 09-12-2009
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OH MY GOODNESS!!!
Rated: 5 stars out of 5

This recipe is so delicious just bursting with flavor. Every single ingredient complimented each other and I did not change a... thing!Read more
recipe Aida's Corn, Tomato and Avocado Salad
null null, null 09-08-2009
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Great without the cheese!
Rated: 4 stars out of 5

I really enjoyed this salad. I am not a cheese person, so I left it out. Instead, I added garlic powder to give it an extra... zing., it was great. The green color (because of the blended cilantro) was a little "different" but I will make it over and over again.Read more
recipe Aida's Corn, Tomato and Avocado Salad
Gail Fair Lawn, NJ 09-08-2009
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DELICIOUS!
Rated: 5 stars out of 5

I tried this recipe and thought it was amazing. The raw corn just cut off of the cob was as sweet as sugar. I took someone... elses advice and added the mozzerella and avacado close to serving time as I didn't want them getting mushy. Everyone loved the recipe at my cook out. I might even make it with just the tomatoes and corn for myself without serving to anyone else. I cut down the oil to 1/3 cup and think you can cut down oil a tiny bit more if you are watching calories. This was really good. Do yourself a favor and try this recipe, you'll be happy you did. Gail Read more
recipe Aida's Corn, Tomato and Avocado Salad
Janice Hanford, CA 09-06-2009
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Definite Hit
Rated: 5 stars out of 5

Enjoyed this along with Fajita Pizza from Sandra Lee. Used canned corn but will try fresh when I get some. Used grated... mozzarella cheese cuz that what was on hand. Great flavor. Will make many times for summer meal I am sure.Read more
recipe Aida's Corn, Tomato and Avocado Salad
Theresa Lincoln University, PA 09-02-2009
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A Lighter Version
Rated: 4 stars out of 5

Although I haven't made this recipe, I have an earlier recipe from Paula Deen that I got off the FN website, which is... awesome-I think I have made it every weekend this summer! The only difference is that I don't use mozzarella and only 2T of olive oil in the dressing. Who would have thought that Paula Deen would have a lighter version!Read more
recipe Aida's Corn, Tomato and Avocado Salad
Lori Huntsville, AL 08-30-2009
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Very Good.
Rated: 5 stars out of 5

Everyone love this recipe. I have made it several times this summer. I found it tastes better if you mix everything and chill... for a day, but the avocado and mozzarella. Then add the avocado and mozzarella just before serving. It tastes much better. The flavors tend to get muddled after the avocado sets for a day or two. It is one of those salads that needs to be eaten that day when all mixed together.Read more