Summer Corn Avocado Salad (Print Version)
Sweet corn, tomatoes, cilantro, and creamy avocado tossed in lime for a bright, satisfying summer side.
# Ingredients:
01 -
4 corn cobs (about 3-4 cups)
02 -
1 cup cherry tomatoes, halved or quartered
03 -
⅓ of a small red onion, chopped
04 -
2 Tbsp cilantro, chopped (leaves & stems)
05 -
Juice from 3-4 limes (or enough to coat the salad)
06 -
1-2 avocados, diced
07 -
Salt, to taste
08 -
Black pepper, to taste
# Directions:
01 -
Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
02 -
Mix the corn kernels, tomatoes, onion, cilantro, and lime juice together in a large bowl. Season with salt and pepper to taste. Taste again and adjust seasonings if needed. At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
03 -
Top each individual bowl with diced avocado and serve.
# Notes:
01 -
Feel free to adjust the ingredient amounts based on personal preference.
02 -
Chill the salad for at least 1 hour before serving, but add avocado just before serving.
03 -
Try grilling the corn for a smoky flavor.