Summer is my favorite time of year for food. The produce is the best during this time – so many fresh items from the garden or the farmers market!

I try to get as many of the ingredients for this cold corn summer salad from either my backyard or the Richland Park Farmers Market down the street. Supporting local farmers is a great way to give back to your community and get nutrient dense produce for yourself!

Servings: a lot
⁣
Ingredients:⁣
-6 ears of corn⁣
-1 avocado⁣
-1 pint cherry tomatoes⁣
-Juice of 1 lime⁣
-1 bunch cilantro⁣
-A few radishes⁣
-1 or 2 handfuls arugula⁣
-1-2 tbsp chili powder (I used the chili lime seasoning from TJs!)⁣
-salt and pepper to taste⁣
-dash of cayenne for a little kick⁣
⁣
Instructions:
1. Put half the corn cobs in a really hot cast iron to get a nice char all over them, then let them cool. Cut all the corn off the cobs (do it right in the bowl you’re using to avoid mess!)⁣
⁣2. Thinly sliced the radishes, dice the avocado, slice the cherry tomatoes, dice the cilantro really finely, and add that & everything else to the corn. Mix it and add salt as you see needed. Serve cold!

Print Recipe

Cold Summer Corn Salad

The best way to use up a lot of summer garden or farmers market produce!

Course: Salad, Side Dish

Ingredients

• 6 ears corn on the cob
• 1 haas avocado
• 1 pint cherry tomatoes
• juice of 1 lime
• 1 bunch cilantro finely chopped
• handful of radishes sliced thin
• 1 handful arugula
• 1-2 tbsp chili powder
• salt and pepper to taste
• optional: jalapeno, diced

Instructions

• Put half the corn cobs in a really hot cast iron to get a nice char all over them, then let them cool. Cut all the corn off the cobs (do it right in the bowl you're using to avoid mess!)⁣.
• Thinly sliced the radishes, dice the avocado, slice the cherry tomatoes, dice the cilantro really finely, and add that & everything else to the corn. Mix it and add salt as you see needed. Serve cold!