Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tablespoons olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook the Corn:
- Bring a large pot of water to a boil.
- Add the corn and cook for about 3-5 minutes until tender.
- Remove from the pot and let it cool slightly before cutting the kernels off the cob.
- Prepare the Salad:
- In a large bowl, combine the corn kernels, diced avocados, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Combine:
- Pour the dressing over the salad and gently toss to combine.
- Serve:
- Serve immediately or chill in the refrigerator for up to an hour to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 5 minuts
- Category: appetizer
