olive oil and thyme cookbook cover Olive & Thyme by Melina Davies Ann Elliott Cutting

People are always surprised when I tell them they don’t have to cook corn. I really love the texture and sweetness of raw corn, especially in this colorful salad. It travels well, so you can take it on picnics or pack it for lunches. If you’re making it in advance, save the avocados and dressing and add both just before serving.

Serves 6

  • 6 ears fresh corn

  • 6 radishes, thinly sliced

  • 1 cup coarsely chopped flat-leaf Italian parsley

  • 1 cup diced red onion

  • 2 cups halved cherry heirloom tomatoes

  • Lime Jalapeño Dressing (recipe follows)

  • 2 whole avocados, peeled and chopped

Remove corn husks and any remaining hairs. Cutting from the top of each corn cob down, remove raw kernels. Discard the cobs.

In a medium bowl, combine corn, radishes, parsley, onion, and tomatoes. Whisk dressing and pour evenly over the salad, tossing lightly until evenly distributed. Top with avocado and serve immediately.


Makes 2 cups

  • 3/4 cup fresh lime juice

  • 3 large or 6 small jalapeños, seeded and chopped

  • 3 tablespoons honey

  • 1 1/2 teaspoons cumin

  • 3/4 cup extra-virgin olive oil

  • Heavy pinch sea salt and freshly ground pepper

In a food processor, add lime juice, jalapeños, honey, and cumin. Process together and slowly pour in the olive oil, continuing to process until smooth, 2 to 3 minutes. Taste and add salt and pepper as needed. Store in the refrigerator until ready to use.

Reprinted by permission from Olive & Thyme: Everyday Meals Made Extraordinary by Melina Davies. © September 2020 Prospect Park Books.