I am ready for fall flavors but that doesn’t mean I’m primed to say goodbye to summer quite yet. I originally made this salad a couple weeks ago to accompany a Labor Day cookout. When I saw what was presumably the last crop of corn on sale, I knew it needed to have a final summer showing. It’s easy enough to make and leftovers last for about 2 days. Afterwards the avocado becomes a bit too unsightly to consume. I’m sure you’ll be finished within two days. I’ve been munching on it all day.

Avocado-Chickpea Fresh Corn Salad


2 tomatoes, cored and cut into 1/2-inch pieces

salt and pepper

1 1/2 tablespoons red wine vinegar

3/4 teaspoon smoked paprika

1 minced garlic clove

1/8 teaspoon cayenne pepper

2 1/2 tablespoons olive oil

5 ears corn, kernels cut from cobs

15 oz. can chickpeas, rinsed and drained

1 avocado, pitted and cut into 1/2 pieces


Toss tomatoes and 1/2 teaspoon salt in bowl. Transfer to colander and drain for at least 30 minutes.

Combine red wine vinegar, paprika, garlic, and cayenne in small bowl. Slowly whisk in 1 1/2 tablespoons olive oil.

While tomatoes are draining, heat remaining tablespoon of olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook until spotty brown, 5 to 10 minutes.

Transfer corn to bowl. Toss together vinaigrette, hot corn and drained chickpeas. (At this point, your salad should smell amazing. Suppress the urge to eat it all.) Let this cool to room temperature, about 30 minutes.

Once the corn has cooled, add the drained tomatoes and avocado. Adjust seasonings. Refrigerate or dig your fork in and enjoy a bit of summer!

Serves: 4-6

Source: Cook’s Country September 2011

Note: The key step in this recipe is allowing the corn to cool to room temperature before adding the tomatoes. Should you rush the process, the hot corn will partially cook the tomatoes resulting in a soggy salad.