We all know that summer and corn go hand in hand, but throw in pickled onions, feta, and avocado and you’ve got the perfect partnership of salty cheese, creamy avocado, and sweet slightly charred corn. This salad was inspired by Esquites, Mexican corn on the cob that is slathered with a creamy sauce, Cotija cheese, lime juice, and chili powder. For this recipe, the kernels are charred in a cast iron pan, tossed together with a zippy creamy sauce, and finished with feta cheese, avocado, pickled onions, and, for crunch, toasted pumpkin seeds. This corn salad is easy to throw together, can be made ahead of time, and I guarantee, will be enjoyed by all.
Read moresummer panzanella salad
Summertime means easy breezy salads as mains loaded with lots of veggies. Traditionally, panzanella is a Tuscan bread salad which utilizes stale day old bread and overly ripe tomatoes. The juicy tomatoes and dressing revitalize the bread, giving it a second life and adding bulk to the salad. This iteration is a mix-up of a Tuscan bread salad and antipasto and is loaded with summery tomatoes, crisp cucumbers, olives, artichoke hearts, roasted and raw peppers for a nice contrast of textures, and creamy mozzarella. Make this salad in advance and tote it to the park, beach, or pool for full on picnic season success.
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