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
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.