Ingredients
Scale
- 3 cups fresh corn kernels (about 5-6 ears of corn) or 2 cups frozen corn
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- to taste Salt and pepper
- 1 tablespoon olive oil (optional)
Instructions
- Start by cooking the corn. If you're using fresh corn, boil the ears in salted water for about 5-7 minutes. For frozen corn, just thaw it in the microwave.
- Once the corn is cooked, let it cool. Then, in a large bowl, combine the corn, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil (if using), salt, and pepper. Pour the dressing over the salad.
- Toss everything together gently to combine, making sure not to mash the avocados. Taste and adjust seasoning if necessary.
- Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 10