Corn Salad
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 4
Cook Time: 00:30:00
Difficulty: Easy
Measurements: Imperial (US)
Suggested Wine Pairing: Our Viognier
Ingredients
- 6 ears of corn, boiled (10 Minutes) & cooled. Kernels cut from the cob.
- 1 pint of cherry tomatoes, halved (or use one pound or so of larger tomatoes diced)
- 1 avocado pitted, peeled & diced.
Directions
Mix All Ingredients in a large bowl.
Dressing:
- Juice from 1 large lemon
- One finely diced shallot
- Salt & pepper
Mix above and add 1/2 cup Olive Oil in a steady stream while stirring with a fork. An emulsion will form. Pour dressing over corn & serve–or wait to eat after flavors have melded together at room temperature.
A recipe from the Ketcham Table — seasonal recipes inspired by wine country, harvest, entertaining and Ketcham wines
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