Ingredients
For the Salad:
-
5 ears fresh corn, shucked
(or substitute with 4 cups of thawed frozen corn if fresh isn’t available) -
2 Roma tomatoes, diced
-
1 English cucumber, diced
(you may peel it if preferred, especially with thicker-skinned cucumbers) -
1 ripe avocado, diced
-
½ red onion, finely chopped
-
½ cup fresh basil leaves, chopped
-
¼ cup fresh mint leaves, chopped
For the Vinaigrette:
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¼ cup extra virgin olive oil
-
3 tablespoons apple cider vinegar
-
1 tablespoon red wine vinegar
-
½ teaspoon salt
-
½ teaspoon freshly ground black pepper
For the Grilled Chicken:
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2 boneless, skinless chicken breasts (about 1 lb total)
-
1 tablespoon olive oil
-
½ teaspoon salt
-
½ teaspoon ground black pepper
-
½ teaspoon smoked paprika (optional, for extra depth)
Preparation Steps:
-
Shuck the corn and remove any remaining silks.
-
Dice the tomatoes, cucumber, and avocado.
-
Mince the red onion and chop the herbs.
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Whisk together all vinaigrette ingredients in a small bowl until well combined.
-
Pat chicken dry and season with olive oil, salt, pepper, and paprika.
Instructions
1. Cook the Corn
- Bring a large pot of salted water to a boil.
- Add the corn and cook for 5 minutes or until tender but still slightly crisp.
- Remove the corn with tongs and let cool slightly.
- Once cool, stand each cob upright and slice off the kernels with a sharp knife. Collect the kernels in a large mixing bowl.
Optional Alternative:
- For a smoky flavor, grill the corn instead of boiling it. Place corn directly on a hot grill for 6–8 minutes, rotating occasionally until slightly charred.
2. Grill the Chicken
- Preheat a grill or stovetop grill pan over medium-high heat.
- Place seasoned chicken on the grill and cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing it into bite-sized pieces.
3. Assemble the Salad
- To the bowl with corn kernels, add:
- Diced tomatoes
- Cucumber
- Avocado
- Red onion
- Chopped basil and mint
- Gently toss to mix all the ingredients.
4. Add the Vinaigrette
- Pour the prepared vinaigrette over the salad.
- Toss lightly to coat all the vegetables and herbs evenly.
5. Add the Chicken
- You can either mix the grilled chicken pieces into the salad or place them on top just before serving, depending on presentation preference.
6. Serve and Enjoy
- Serve the salad immediately, either at room temperature or lightly chilled.
- If you’re not serving it right away, wait to add the avocado and vinaigrette until just before mealtime to keep everything fresh and vibrant.
Notes
- Choosing Fresh Corn: Look for ears with bright green husks and golden, moist silks. These signs indicate the corn is fresh and sweet.
- Cutting Corn Safely: Hold the corn vertically over a large bowl or cutting board. Use a sharp knife and work slowly to avoid slipping.
- Avoiding Soggy Vegetables: Dice tomatoes and cucumbers just before mixing. If you prep in advance, drain any excess liquid to keep the salad crisp.
- Ripening Avocados: If your avocado is too firm, place it in a brown paper bag with a banana or apple to speed up the ripening process.
- Cooking Chicken Thoroughly: Always use a meat thermometer if unsure. Chicken should reach 165°F (74°C) internally to be safe to eat.
- Customizing Flavors: Feel free to add a sprinkle of feta or crumbled goat cheese for a tangy finish, or toss in sliced bell peppers for more crunch and color.
- Make It Ahead: You can prep all components (except avocado and vinaigrette) a few hours in advance. Store them separately and combine just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes