This is the perfect crowd-pleaser salad for spring and summer! The natural sweetness of corn shines through the fresh edge provided by the basil, garlic, and lime juice. It’s a fantastic side dish for barbecues or a delicious topping for tacos.

Yellow corn not only tastes great but also contains beneficial antioxidant carotenoids like lutein and zeaxanthin, which are good for your eyes. Give your taste buds a treat with this vibrant and nutritious salad!

Salad

4 whole ears of yellow corn, husks removed
1 large red pepper, seeds removed, finely chopped
1 small red onion, finely chopped
A handful of fresh parsley or cilantro, finely chopped
¼ cup fresh basil leaves, finely chopped
2 avocados, peeled and diced

Dressing

2 tablespoons cold-pressed olive oil
Juice of 1 lime
1 teaspoon raw honey or maple syrup
1 garlic clove, peeled and crushed
⅛ teaspoon paprika
Pink salt and freshly crushed black pepper, to taste

Boil the ears of corn for about 3 minutes and let them cool. Cut the cooled corn off the cob and add to a salad bowl. Add the other herbs, onion, red pepper, seasoning, and avocado. Mix all the dressing ingredients, pour over the salad, and gently mix until the salad is well coated.