Staying In: A Sweet Summer Corn Salad from Mike’s Organic

As we near the end of summer, it's time to make the most of summer produce before it's too late. Among our favorites right now? Sweet summer corn, which is so delicious you can simply boil it, dip it in butter and start chomping away.

For something a little more sophisticated, Mike's Organic shared this juicy corn salad recipe that's perfect as either a BBQ side or even its own meal (just add some grilled chicken or steak and voila!).

Mike is delivering exclusively to Related residents in New York City; check the Related Connect App to find out if the delivery service is available in your building.

Ingredients

∙ Kosher salt

∙ 4 ears of corn

∙ 4 avocados, 1/2 inch diced

∙ 1 juice of lemon

∙ 2 pt cherry tomatoes

∙ 2 red peppers, seeded and diced

∙ 1 cup red onion, chopped

∙ ½ cup jalapeno, seeded and minced

∙ 1 can black beans, rinsed

∙ 1 zest of lime

∙ ½ cup lime juice

∙ ½ cup extra-virgin olive oil

∙ 1 tsp freshly ground black pepper

∙ 1 tsp garlic, minced

∙ ½ tsp ground cayenne pepper

Directions

1) Bring a large pot of salted water to a boil. Cook the corn for 3 minutes, then drain and immerse the corn in ice water to stop the cooking and set the color. Once corn is cool, slice the kernels off of the cob and place them in a large bowl.

2) Mix the avocados in lemon juice and add to the corn. Add the tomatoes, red peppers, onion, jalapeno, black beans, and lime zest into the bowl.

3) Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl. Using a rubber spatula mix the dressing with the vegetables. Keep in the refrigerator until ready to serve.

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