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+ servings

Dani Kates' Corn Salad

Dani Kates
This is a wonderful complement to seafood, chicken or pork. It's a perfect recipe for summer parties, especially with fresh corn from the garden.
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Servings 6


  • 6 ears corn cooked, taken off cobb
  • 1 pint baby heirloom tomatoes cut in half
  • 2 avocados cut into 1 inch pieces
  • 1/2 cup feta cheese
  • 2 T chopped basil
  • 2 T chopped mint
  • 1/2 cup balsamic vinaigrette or champagne vinaigrette
  • Salt and pepper to taste


  • In a large pot, bring at least 6 cups of water to a boil.
  • Place corn in pot and boil about 10 minutes, or until tender.
  • Remove corn from pot to cool slightly.
  • When cool enough to handle, cut kernels from the corn cob with sharp knife.
  • Place cut corn in serving bowl along with the remaining 5 ingredients and toss with vinaigrette.
  • Add salt and pepper to taste.
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