- 3 cups cooked corn, cut from cob (about 5 medium ears)
- 1 1/2 cups cucumber, peeled and seeded (about 1 large cucumber)
- 1 avocado, peeled and diced
- 1 cup halved or quartered cherry or grape tomatoes
- 1/3 cup basil, chopped
Corn, Cucumber and Avocado Salad with Homemade Ranch
This is a delicious way to use leftover corn in a whole new way--and a reason in our house to make sure we buy enough corn to ensure leftovers! If you do not have an avocado, simply omit. Likewise, feel free to adjust the quantities of the corn and other ingredients based on personal preference and what you have on hand. I often make this salad with one or two leftover ears of corn and a small piece of cucumber, adding basil and chives to taste.
Ingredients
HOMEMADE RANCH DRESSING
- 1/3 cup low-fat buttermilk
- 3 tablespoons Chobani 2% plain yogurt (0% works well, too)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons canola or olive oil
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 3 tablespoons minced chives
Instructions
- Whisk all of the dressing ingredients together, and refrigerate until ready to use. Dressing will keep for a week or more, covered, in the refrigerator.
- Place the corn in a mixing bowl.
- Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
- Stir in the avocado, tomatoes, and basil.
- Drizzle with about 1/4 cup of the ranch dressing, and toss gently to incorporate. Check for seasoning, adding salt and pepper to taste. I usually add between 1/4-1/2 teaspoon of salt and about 1/4 teaspoon of pepper, depending on exactly how much salad I have made.
- Add more dressing, if desired, or serve with additional dressing on the side.
Notes
- If you prefer a thicker dressing–great as a dip with fresh veggies–use approximately 1/4 cup of buttermilk and/or add an extra tablespoon each of yogurt and mayonnaise.
- If you think you will have leftovers, you may wish to add the avocado to individual portions and not mix in with the whole salad. The avocado tends to brown over time as it is stored in the refrigerator.