Description
Discover how to make a refreshing Summer Corn Salad With Avocado. This easy recipe blends fresh corn, ripe avocados, and zesty lime for a perfect summer dish.
Ingredients
- 4 corn cobs (about 3-4 cup (840 ml) s)
- 1 cup (240 ml) cherry tomatoes, halved or quartered
- 1/3 of a small red onion, chopped
- 2 Tbsp (30 ml) cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
- 1-2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of water to a rolling boil over high heat and remove the husks from the corn. Once the water is boiling, place the corn cobs into the pot, cover, and let them cook for 1½ to 2 minutes. Remove the corn from the pot and place them on a tray to cool, then discard the water. Once cooled, slice the kernels off the cobs.
- In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, cilantro, and lime juice. Season the mixture with salt and black pepper according to your taste preferences. Taste the salad and adjust the seasoning if necessary. You can either serve the salad right away or cover it and store it in the refrigerator to chill.
- When ready to serve, add diced avocado on top of each serving bowl and enjoy.
Notes
- Stand each corn cob upright in a large bowl and slice downward with a sharp knife to collect kernels.nGently mash a few cherry tomatoes with the back of a spoon for added flavor.nChop both cilantro leaves and stems for an extra burst of taste.
