Summer Salad with Corn and Avocado

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This salad is so delicious and healthful and if you add a little shredded Monterey Jack cheese, it makes a terrific filling for grilled quesadillas.


  • 8 ears fresh, local corn
  • 2 ripe avocados
  • 8 medium cremini mushrooms, quartered
  • 4 freshly picked squash blossoms, piston removed and blossoms cut into strips (optional)
  • 20 local cherry tomatoes, cut in half
  • 1 small red onion, coarsely chopped
  • 1 clove garlic, finely chopped
  • ¼ cup chopped cilantro
  • ½ small jalapeño pepper, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice, from about 1 lime
  • Sea salt and black pepper, to taste


  1. Bring a covered pot of water to a boil over high heat. Meanwhile, shuck the corn and cut the kernels from the cobs; you should have about 4 heaping cups. When the water reaches a boil, add the corn and cook for about 3 minutes, then drain. Turn the cooked corn into a bowl. Using two wooden spoons, toss to help cool it.
  2. Cut the avocados in half and remove the pits. Using a spoon, scoop the pulp out of the skin. Cut the avocado halves into cubes and add them to the corn. Add the mushrooms, squash blossoms, halved cherry tomatoes, onion, garlic, cilantro, and jalapeño pepper. Using the two wooden spoons, toss gently but thoroughly to mix. Drizzle the olive oil and the lime juice evenly over the top, sprinkle with sea salt and pepper, then toss to coat. Taste for seasonings.