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.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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