Summer Corn Salad Avocado (Print Version)
# Ingredients:
01 -
4 corn cobs (approximately 3-4 cups of kernels)
02 -
1 cup cherry tomatoes, halved or quartered
03 -
⅓ small red onion, chopped
04 -
2 tablespoons cilantro, chopped (leaves and stems)
05 -
Juice of 3-4 limes (enough to coat the salad)
06 -
1-2 avocados, diced
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of water to a boil over high heat. Shuck the corn cobs and add them to the boiling water. Cover and boil for 1½ to 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
02 -
In a large bowl, mix the corn kernels, cherry tomatoes, red onion, chopped cilantro, and lime juice. Season with salt and black pepper to taste. Taste again and adjust seasonings if necessary. The salad can be served immediately or chilled in the refrigerator until ready to serve.
03 -
Top individual servings of the salad with diced avocado and serve.