Corn, Avocado, and Tomato Salad

This light, bright, and fresh salad is PERFECT for summer BBQ’s or potlucks. It’s also insanely easy and fast. Fresh off-the-ear corn, juicy tomatoes, and creamy avocado paired with a cilantro lime dressing…this is sure to become a crowd favorite. Serve this alongside burgers, grilled chicken, or as a fun topping on taco night!

Ingredients:

  • 2 cups corn, fresh or frozen (see notes below)

  • 2 avocados, cut into small cubes

  • 1 pint cherry or grape tomatoes

  • 1/2 small red onion, finely diced

  • 1/4 cup cilantro, finely diced

  • Optional - 6 ounce container feta cheese

Dressing:

  • 2 tablespoons olive oil or avocado oil

  • 2 tablespoons fresh lime juice (1 or 2 limes)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions:

  1. Prepare corn. If using fresh corn on the cob, you can either boil the corn for 5 minutes and then cut off the kernels or you can cut off the kernels and saute them in a little oil for 5 minutes. If using frozen corn, defrost corn by running it under hot water for 1 to 2 minutes.

  2. Add cooked corn, avocados, tomatoes, onion, and cilantro to a large bowl. Add optional feta if using. Whisk together your dressing and pour over the top. Toss gently so as not to smash the avocado too much.

  3. Serve immediately or chill in the refrigerator before serving.

Lunch & Dinner, DinnerJennifer CohodesComment