Spicy Tomato Corn Salad
- Prep Time: 5-10 minutes
- Cooking Time: 5-10 minutes
- Serves 4-6
3 tablespoons fresh lemon juice plus zest
1 avocado, cut in half, pit removed and avocado cut into thin slices
3 large ears of corn, husked or 2 cups frozen corn, defrosted
4 Backyard Farms Tomatoes on the Vine, diced
1/2 cup diced scallions
1 teaspoon minced fresh garlic
3 tablespoons olive oil
2 tablespoons spicy honey mustard
1/3 cup diced sweet pickles
2 tablespoons minced fresh parsley
Salt and pepper to taste
My dad never knew when to quit when it came to planting tomatoes, over 100 plants I counted one year! Come harvest time, he proudly handed the red beauties to my mom to can or freeze and turn into sauce and of course, his beloved ketchup too! My job was to help prepare dinner with all the summer bounty, and this tomato corn salad was always one of my favorites. Thanks to Backyard Farms tomatoes on the vine, you don't have to wait until summer and you don't even need to grow your own tomatoes!
-- Mary Ann Esposito
Place the lemon juice, zest and avocado slices in a bowl and toss gently to coat the slices with the lemon juice. Set aside.
Boil or microwave the corn until tender (about 3 to 4 minutes), drain and when cool, strip the kernels from the cob and add to bowl with the avocado. If using frozen, thawed corn, add it directly to the bowl with the avocado. Add the tomatoes.
Separately whisk the scallions, garlic, honey mustard and olive oil together until an emulsion forms. Season with salt and pepper. Pour the dressing over the salad and toss gently. Add the pickles and toss again. Serve immediately.