Corn Salad with Avocado
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.95 out of 5 stars
(40)
Ingredients
4 servings
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado (, cut into large dice)
- 200 g / 7 oz cherry tomatoes (, halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions (, finely sliced or 1 small red onion finely chopped)
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper
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Preparation
Step 1
Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Step 2
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Step 3
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