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Corn Tomato Avocado Salad

Corn Tomato Avocado Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn, shucked, kernels cut from the cob (about 3 cups)
  • 1 cup halved cherry tomatoes
  • 2 medium ripe avocados, diced
  • 1/4 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cut the corn kernels from the cobs and place them in a large bowl. Add the halved tomatoes, chopped onion, and cilantro. Leave the avocado aside for now.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the corn mixture and gently fold in the diced avocado. Taste and adjust salt or lime if needed. Serve immediately.

Notes

For the best texture, use fresh raw corn when it is in season. If you only have frozen corn, thaw it fully and pat the kernels dry before using. You can cut the kernels off the cobs a few hours ahead and store them covered in the fridge.