Summer Corn Salad with Avocado (Print)
Vibrant summer salad with fresh corn, juicy tomatoes, lime, onions, and creamy avocado.
# Ingredients:
01 -
4 fresh corn cobs (approximately 3-4 cups kernels)
02 -
1 cup cherry tomatoes, halved or quartered
03 -
⅓ small red onion, finely chopped
04 -
2 tablespoons cilantro, chopped (including leaves and stems)
05 -
Juice of 3-4 limes (to taste)
06 -
1-2 ripe avocados, diced
07 -
Salt, to taste
08 -
Black pepper, to taste
# Directions:
01 -
Bring a large pot of water to a rolling boil over high heat. Shuck the corn cobs and add them to the boiling water. Cover the pot and boil for 1½ to 2 minutes. Remove the cobs from the water and place them on a tray to cool completely. Discard the boiling water.
02 -
Cut the kernels off the cooled corn cobs and transfer them to a large mixing bowl. Add the cherry tomatoes, red onion, cilantro, and lime juice. Season the mixture with salt and black pepper to taste. Mix thoroughly to combine.
03 -
Spoon the prepared salad into individual serving bowls. Top each bowl with diced avocado just before serving.