Corn Salad
Total Time
10 mins
Prep Time
10 mins
Cook Time
0 mins
Rating
4.64 out of 5 stars
(11)
Ingredients
4
- 2 ears sweet corn, shucked
- 1 pint cherry or grape tomatoes, halved
- 1 large avocado, chopped
- ¼ cup chopped cilantro
- 2 green onions, sliced
- 1 tablespoon olive oil
- Juice of 1 lime
- Kosher salt and black pepper, to taste
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Preparation
Step 1
With a sharp knife, cut the kernels off the cob, cutting close to the cob.
Step 2
Place the corn kernels in a large bowl, you don't have to cook the corn.
Step 3
Add the tomatoes, avocado, cilantro, and green onions.
Step 4
Drizzle with olive oil and lime juice and stir gently.
Step 5
Season with salt and pepper, to taste.
Step 6
Serve immediately.
Step 7
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Chef's notes
The salad is best the day it is made but can be stored in the fridge for up to 2 days.
Variations include using basil instead of cilantro, adding cheese like feta or queso fresco, using red onion, adding black beans or chickpeas for protein, adding jalapeño for a kick, and serving with tortilla chips as a dip.
