This salad has become a staple on our summer dinner table. It is one of those salads that are super quick to put together and the longer it sits the better it gets. And you really can add or delete the ingredients to your liking. You can add fresh sweet tomatoes , jalapeno pepper instead of the poblano. Even give it a mexican twist by adding diced jicama and black beans. See, it is a great recipe! I use fresh corn, but you can definitely use canned corn in this when fresh is not available. Canned sweet white corn is my favorite in a pinch.
Summer Avocado Corn Salad
Ingredients
2 cups fresh corn kernels
1 poblano pepper, small dice
2 avocados, diced
1/2 cup purple onion, diced
1 T sugar
1 T white balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
Directions
In a medium bowl, mix all of the ingredients. Mix well. Refrigerate for a few hours to meld the flavors.
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