This salad shouts “Summer!” It’s an excellent accompaniment for a causal dinner party or large-scale entertaining as you can assemble it hours ahead of time, undressed, and refrigerated. Just toss with the dressing right before serving. The recipe readily doubles or triples.

Fresh Corn Salad 

6 servings

5 ears fresh corn, kernels cut from the cob
1 tablespoon salt
1/2 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 small zucchini, finely chopped 
1/4 cup Italian parsley, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh cilantro, minced
1/3 cup Mexican Dressing, page 273 (in my cookbook), or dressing of choice

To serve 1 avocado, diced

Directions

1. Bring a small pot of water to boil. Add the corn and salt. Boil for 30 seconds, place in a colander, and rinse under cold water until corn is room temperature. Drain for at least 5 minutes.

2. Place all salad ingredients in a serving bowl. Cover and refrigerate if not serving immediately. Lightly dress the salad and add the avocado just before serving. Taste and adjust seasonings.

Photos: Lynn Donaldson