Corn Salad with Avocado & Basil | Potluck Wednesday

I’m Susan, owner and proprietor of my little yellow farmhouse in the middle of suburban Chicago. I cook regularly for a large varieties of tastes, all in the same family. I started cooking over 25 years ago to bring the people I love together. You will probably see their names crop up from time to time, as well as neighbors, who all share our table. They are a constant source of ideas, inspiration and encouragement.

At Potluck Wednesday, you get a glance into our lives, to see what worked and what didn’t work at our dinner table. We test our recipes a minimum of three times to be sure our directions will work for you. If you ever have any questions, be sure to email me. I’m here to help you.

So, pull up a chair. Don’t be afraid to put your feet up. Welcome to the neighborhood. We’re so glad you are here.

Susan

Appetizers, Salad

Corn Salad with Avocado & Basil

Corn Salad with Avocado & Basil

Prep Time: 15 Minutes

Prep Time: 15 Minutes

Total time: 30 Minutes

Ingredients

Ingredients

2 Cups Corn Niblets, from fresh or frozen, cook per instructions. ** Particularly good with roasted corn
8 oz Fresh Mozzarella, cubed
1 Avocado, cubed
1 1/2 teaspoon Salt
Pepper to taste
8 oz Grape Tomatoes, halved
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Lemon Juice (*Lime juice can be used instead of lemon. Either is delicious.)
6 - 10 leaves Basil, chopped (**Can use Cilantro or Parsley instead of Basil)

Instructions

1. Combine the first five ingredients in a large bowl.

2. Drizzle with Olive Oil, followed by Lemon Juice.

3. Add Basil.

4. Mix all together.

5. Adjust for more salt, if needed.

Print

* Lime juice can be used instead of lemon. Either is delicious.
** Can use Cilantro or Parsley instead of Basil

July 10, 2021