PS: Fresh Corn, Tomato & Avocado Salad

Chef:  Vicki Brett-Gach
Makes: 4 servings
Total Time:  10 minutes


  • 2 c organic corn (2 or 3 ears, fresh corn on cob, OR one 10-ounce package, frozen corn)
  • 1/2 c grape tomatoes, halved
  • 1 T balsamic vinegar (or to taste)
  • 1/2 t kosher salt (or to taste)
  • 1/4 t freshly ground black pepper
  • 1 ripe Hass avocado, chopped or diced
  • 1/4 c fresh basil, minced (optional)


  1. Prepare the corn, steaming until tender crisp. 
  2. Remove from heat, drain and allow the corn to cool.
  3. Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You’ll be able to skip this step if using frozen corn.) 
  4. The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.
  5. When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar. Season with salt and pepper. 
  6. Mix well.
  7.  Add avocado and basil (if using). 
  8. Toss gently and serve immediately.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef, and a graduate of the Plant-Based Nutrition Certificate Program through the T. Colin Campbell Center for Nutrition Studies. Connect with Ann Arbor Vegan Kitchen on Facebook ( and follow her Ann Arbor Vegan Kitchen blog at

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