Corn, Tomato, and Goat Cheese Salad

The Kelly Kitchen

Corn, Tomato, and Goat Cheese Salad

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Corn, Tomato, and Goat Cheese Salad contains sweet corn, tomatoes, red onion, goat cheese, and avocado with a tangy vinaigrette dressing. The flavors in this salad are fresh and pair so well together. The sweetness of the corn and acidity of the tomatoes are balanced by the creamy avocado and slightly tart goat cheese. Combined with the red onion and tangy vinaigrette dressing, it is perfect for family functions, BBQs, or weeknight meals. This dish is super easy and can be prepared in under 30 minutes.

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Prep Time 20

Total Time 1

Servings: 6

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American

Ingredients Method

Ingredients

SALAD

3 cups corn, fresh or frozen (about 4-5 ears)
2 cups tomatoes, chopped
½ red onion, chopped or sliced
½ cup goat cheese, crumbled
1 avocado, pitted and chopped

DRESSING

3 Tbsp extra-virgin olive oil
1 Tbsp lime juice
3 Tbsp balsamic vinegar
1 Tbsp honey
¼ tsp garlic powder
¾ tsp salt
¼ tsp pepper

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

SALAD

FROZEN CORN: Cook according to instructions on bag. Drain and rinse with cold water to cool. Then, place in a large bowl.
FRESH CORN: Peel and remove silks. Fill a stock pot about halfway with water and bring to a boil. Add the peeled corn, cover, and cook for 5-7 minutes. Remove corn and let cool. (Alternatively, corn may be grilled.) Then, using a knife, slice corn off of cob into a large bowl.
GRILLING CORN (Optional): To grill fresh corn with the husks on, heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so. To grill without husks, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.
Add remaining salad ingredients and mix. (If worried about avocado browning, you can add it right before serving.)

DRESSING & ASSEMBLY

Whisk all ingredients together and pour over salad. Thoroughly mix until everything is coated. Taste and add more salt if needed.
Refrigerate for at least 1-2 hours prior to serving so flavors can meld.

STORAGE & MAKE AHEAD

STORAGE: Store covered salad in the refrigerator for up to 2-3 days.
MAKE AHEAD: This salad is best served the day prepared but can be made 1 day in advance and stored in the refrigerator. I would recommend waiting to add the chopped avocado until the day you’re ready to serve it to avoid browning.

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