During the heat of summer, a fresh, crisp salad can really hit the spot, and this recipe from the Curious Traveler is a winner.  So, whether you are enjoying a quite dinner at home or getting together with a group of friends, this salad will make a lot of taste buds happy.


Curious Corn Salad with Avocado and Hot Peppers

Yield 6 to 8 servings

For the dressing:

1/4 cup Curious Traveler Lemon Shandy

1/4 cup olive or canola oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Finely grated zest of 1 lemon

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon honey

For the salad:

1/2 cup Curious Traveler Lemon Shandy

3 cups corn kernels, from 4 fresh ears corn, or canned or frozen

1 ripe avocado, peeled and diced

1 jalapeno pepper, stemmed, seeded, and minced

1/2 cup halved grape tomatoes

1/2 red, yellow or orange bell pepper, chopped

4 scallions, trimmed and chopped (white and green parts)

1/3 to 1/2 cup chopped fresh cilantro leaves


Make the dressing: Combine all the dressing ingredients together in a jar. Cover and shake to mix. Set aside.

Bring the Curious Traveler Lemon Shandy to a low boil. Add the kernels and cook for 2 to 3 minutes. Drain, place in a large bowl and set aside to cool. Add the remaining ingredients and toss. Shake the dressing; pour over the salad (you won’t use it all; save the remaining dressing for another use). Serve immediately or cover and refrigerate for up to 8 hours. Bring to room temperature before serving.