Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Corn Salad with tomatoes

This fresh salad can be made the night before just add the avocado right before serving.

Servings: 4
Cook Time: Prep Time: 10 minutes; Total Time: 20 minutes
Meal Type: Side Dish
NC Ingredients: corn, jalapeno, tomato, cilantro

Print Recipe

Ingredients

5
ears corn (4 cups kernels)
1
small jalapeno, seeded if desired, minced
1
green onion, thinly sliced
10
grape tomatoes, diced
1/2
cup fresh cilantro
1
avocado, sliced
2
Tablespoons olive oil
1
lime
Salt

Directions

Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, tomato, cilantro, avocado, 2 Tablespoons olive oil, and juice of lime. Season with salt.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.